High attenuation, reaching a final gravity near 1008 (2°P).
Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.
The aroma is slightly estery, almost neutral and does not display malodorous when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels.
Best when used at traditional ale temperatures after rehydration in the recommended manner.
Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.
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Nottingham Ale Yeast makes a very smooth and highly quaffable hard cider! Most reliable and tastiest we have tried; we use it exclusively in our cider now.
One of my 3 go-to dry yeasts.
I used this in an Irish red ale recipe. Turned out great.
I like to keep this easy to use dry British style yeast on hand more and more. It has low to moderate esters and attenuates well for a drier finish.
It does what it is supposed to do.