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Lallemand High Performance Ale Yeast Nottingham 11gm

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Sale Price: $9.00
Regular price
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Sale price
Sale Price: $9.00
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Estimated Arrival: Between Jul 29 and Jul 31. Anywhere in New Zealand

Lallemand High Performance Ale Yeast Nottingham 11gm

LalBrew Nottingham™ is an English-style ale yeast known for its outstanding performance and versatility. It has a neutral flavor and consistent performance under various fermentation conditions, making it an ideal house strain for brewing a wide range of beer styles.

By moderately expressing β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation, highlighting hop flavor and aroma. This strain is one of the original Heritage Strains hand-picked from the Lallemand Yeast Culture Collection when Lallemand Brewing was established in 1992.

Traditional styles brewed with this yeast include Pale Ales, Ambers, Porters, Stouts, and Barleywines, among others. In addition to these styles, LalBrew Nottingham™ is suitable for producing Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among others.

LalBrew Nottingham™ is a stress-tolerant strain, making it a great choice for challenging fermentation conditions like high gravity, sours, and re-starting stuck fermentations.

MICROBIOLOGICAL PROPERTIES

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Nottingham™ Yeast:

  • Percent solids  93% – 97%
  • Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
  • Wild Yeast  < 1 per 106 yeast cells
  • Diastaticus: Negative
  • 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) LalBrew 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 LalBrew Nottingham™ yeast when producing traditional styles is 10°C – 25°C (50°F – 72°F)

This is a POF-negative strain.

*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.

Flavour & Aroma

Beer Flavour Wheel

Technical Data Sheet

 Download LalBrew Nottingham™ Technical Data Sheet

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Brews And Ques (NZ) Ltd is a New Zealand retailer providing competitive prices on Brewing and Barbecuing products for your home.  We aim to provide a memorable experience when you shop on our online store by offering quality products with top-rated customer service.

We are based in the beautiful Marlborough wine growing region of New Zealand but distribute worldwide via a premium network of worldwide freight companies.

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