Danstar Nottingham Yeast

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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 Barleywines. Furthermore, this highly versatile yeast strain allows fortremendous 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. Classified as aSaccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of Nottingham Yeast: Percent solids 93% – 97% Living Yeast Cells ≥ 5 x 109per gram of dry yeast Wild Yeast < 1 per 106yeast cells Bacteria < 1 per 106yeast 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 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. Technical Data sheet (PDF)
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