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Men'S Milwaukee Brewers Jacob Nottingham #26 Iridescent Logo Holographic Limited Jersey Black is just what you need for the big game. It will give you a different style and lets people know you really know your team's look. Rehydrating yeast might be a better option if you are concerned about high ABV beers or want a really neutral profile in the beer as the yeast cells will be less stressed than direct pitching.Whether you're watching from the couch or within the stadium, you'll be the biggest fan around when you sport this Men'S Milwaukee Brewers Jacob Nottingham #26 Iridescent Logo Holographic Limited Jersey Black! This jersey features bold graphics that will showcase your team pride no matter where you watch the game.
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Keep the temperature of the wort going into the fermenter the same as your desired fermentation temperature to avoid stressing the yeast. The easiest method of pitching this yeast is to simply sprinkle it onto the surface of the cooled wort or into the wort as the fermenter is being filled. The recommendation for 0.5 – 1g per litre of beer means that 1 sachet of 11g is enough for a 20 litre batch on the lower end of this recommendation. There is no instruction to aerate wort or provide additional nutrients as Lallemand states the yeast have been conditioned to survive rehydration either pitching directly or rehydrating in sterile water. Lallemand gives clear instructions that Nottingham can be pitched directly into wort or you can rehydrate the yeast in sterile water which will cause the yeast less stress. It is also notable that Boots pharmacy, which sold homebrew kits in the 1970s is headquartered in Nottingham. It may be that the strain was originally sourced from the yeasts provided with homebrew kits stocked at pharmacists at the time. The name Nottingham refers to a city in Englands midland region.Īll notable breweries in Nottingham where the strain may have been sourced have closed. It is unclear where the original yeast strain originated. This opens up styles like Kolsch, Golden ales and lager-like beers. The temperature range the Nottingham yeast works in means that you can drop fermentation temperatures down to around 10☌ / 50☏ and produce lager-like beers with crisp and clean profiles. Pale ales, IPA, Amber, Brown Ale, Mild, Stout, Porter, Old Ale, Barleywine. Most English beer styles call for yeast that produces subtle esters and the alcohol tolerance of Nottingham means you could consider the following range of beer styles: The versatility and neutral profile of Nottingham mean it is a suitable yeast for many beer styles. Yeast Cell Count: > 55,000,000,000 (55 billion) per 11g sachet Nottingham Yeast Beer Styles Key Figures For Lallemand Nottinghamįermentation Temperature: ideally 10-22☌ (50-72☏) High flocculating yeasts will quickly attract themselves together which encourages them to sediment onto the bottom of the fermenting vessel leaving a clear beer. It has high levels of flocculation.įlocculation refers to the habit of yeast clumping together after fermentation. Nottingham yeast will typically produce bright, clear beers relatively quickly. Neutral yeasts like Nottingham allow the malt and hops to take centre stage without contributing too much flavour of its own. Nottingham yeast has a clean and neutral profile and will produce slight fruity and peppery esters although these will be subtle.
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Neutral Flavour ProfileĪll yeast produce flavour and aroma compounds and esters that will contribute to the flavour of the finished beer. Attenuation will be affected by the type of beer being brewed with higher gravity beers having a lower level of attention. Nottingham yeast typically has a high attenuation ranging from 75 – 85% or more. The attenuation is expressed as a percentage so 60% attenuation would indicate that 60% of the sugar has been converted to alcohol and 40% remains in the beer. This yeast strain is widely known as a strong fermenter with good attenuation.Īttenuation is the degree to which a yeast strain will ferment the sugar available on the wort. Lallemand Nottingham is a dry yeast that has a neutral flavour and aroma, excellent attenuation and good flocculation.