Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation.Best when used at traditional ale temperatures after rehydration in the recommended manner.Because of flocculation, it may tend to slightly reduce hop bitter levels. The aroma is slightly estery, almost neutral and does not display malodours when properly handled. C I L O H O C L A MICROBIOLOGICAL PROPERTIES Classi ed as Saccharomyces cerevisiae, a top fermenting yeast. Nottingham High Performance Ale Yeast Tech data sheet Brewing Yeasts Nottingham Quick Facts Flavor & Aroma Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions.Shows flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents and isinglass.Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.High attenuation, reaching a final gravity near 1008 (2°P).Nottingham yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort. Quick start to fermentation, which can be completed in 4 days above 17☌. ALCOHOL TOLERANCE 9 ABV PITCHING RATE 50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL Technical Data Sheet MICROBIOLOGICAL PROPERTIES BREWING PROPERTIES Tech. A pitching rate of 25g per 100L of Nottingham can be used in the production of Ciders. For beers above 14, the yeast will require a nutrient such as 1g/hL of Servomyces. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions Nottingham has an ABV tolerance of 14. ![]() The recommended fermentation temperature range of this strain is 14° to 21☌ (57° to 70☏) with good tolerance to low fermentation temperatures (12☌/54☏) that allow this strain to be used in lager-style beer. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast.
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