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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Just used Nottingham for a barleywine- steady fermentation down to FG: 1015 - ending ABV 12.5%- beer tastes amazing even before aging! Then i grabbed some of this yeast from bottom of fermenter to brew a wee heavy and imperial stout (in fermenters now). Love this yeast! My tip: Keep at lower temp while fermenting, and allow 3-4 weeks to ferment out on big beers 🍻
Worked like it should.
I only got 61% attenuation from this yeast. This is the second time I've used it, and the first time I used it a few years ago I had similar results. Probably won't use it again.
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.