Yeast

LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. Through moderate expression of ?-glucosidase and ?-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions. 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.

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