The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14?C (57?F), allow this strain to brew lager-style beer. Recommended 14 to 21?C (57 to 70?F) fermentation temperature range.
? Quick start to fermentation, which can be completed in 4 days above 17?C.
? 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 malodours 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.