Nottingham is an English style ale yeast selected for its high performance ability and versatility. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barley wines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others.

Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of Windsor Yeast:

• Percent solids  93% – 97%
• Living Yeast Cells  ≥ 5 x 10⁹ per gram of dry yeast
• Wild Yeast  < 1 per 10⁶ yeast cells
• Bacteria  < 1 per 10⁶ yeast cells

Finished product is released to the market only after passing a rigorous series of tests

*According to the ASBC and EBC methods of analysis

Brewing Properties:

• In Lallemand’s Standard Conditions Wort at 20°C (68°F) Nottingham yeast exhibits:
  • Vigorous fermentation that can be completed in 4 days
  • High Attenuation and High Flocculation
  • Neutral to slightly fruity and estery flavor and aroma
  • The optimal temperature range for Nottingham yeast when producing traditional styles is 10°C (50°F)* to 22°C (72°F) *at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.