Lallemand LalBrew Nottingham™ · Dry Ale Yeast · 11 g

Neutral, fast and hard to upset. Nottingham ferments vigorously, settles firmly and stretches from lager-style beers at the cool end of its range to 14 % ABV barleywines.

Attenuation 78–84 % · 10–25 °C · High flocculation · POF negative · 14 % ABV · 50–100 g/hL · 11 g sachet

What it does in your beer

Nottingham gives a neutral to slightly fruity, estery profile at 78–84 % apparent attenuation, so your malt and hops carry the beer. High flocculation means it drops out firmly once the job's done. In Lallemand's own test — standard wort at 20 °C — it's finished in about 4 days.

Lallemand calls it stress tolerant — useful for high-gravity worts and for recovering stuck fermentations — and notes moderate β-glucosidase and β-lyase activity that supports hop biotransformation. Ferment it cool and Lallemand says you can make lager-style beers in all-malt wort within 9 days.

At a glance

How much for a 20 L batch

At Lallemand's 50–100 g/hL, a 20 L batch needs 10–20 g: one or two 11 g sachets (approx., from the manufacturer's rate).

For a barleywine or imperial stout, go for two — Lallemand says high-gravity, high-adjunct or high-acidity worts may need a higher pitch rate and additional nutrients.

How to use

• Cool the wort into the 10–25 °C range, then sprinkle the yeast evenly on the surface as the fermenter fills.
• Big beer above 16 °P (SG 1.065)? Lallemand's rehydration protocol advises against dry pitching there: sprinkle the yeast onto 10× its weight of sterilised water at 30–35 °C, rest 15 minutes, stir, wait 5 more, then temper it towards wort temperature in steps of no more than 10 °C.
• Want a crisp, lager-style result? Ferment at the cool end of the range and allow around 9 days.
• Stuck fermentation in another batch? Lallemand names recovering stuck fermentations as one of Nottingham's jobs.

Pairs well with

Brewing a dry stout? Try it with Crisp Finest Maris Otter as the base and Crisp Roasted Barley for the roast.

Going big with a barleywine? Maris Otter, a little Crisp Crystal T150 and Chinook for the bittering.

Storage & shelf life

• Store sealed, dry and below 4 °C, as Lallemand specifies — the fridge, not the cupboard.
• Opened sachet: reseal it, keep it below 4 °C and pitch the rest within 3 days.
• Use before the expiry date printed on the pack.

Food information

• Food business operator: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria
• Name: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Nottingham™
• Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
• Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
• Net quantity: 11 g
• Storage: dry, below 4 °C

Údaje o potravině (CZ)

• Název: Aktivní sušené pivovarské kvasnice (Saccharomyces cerevisiae), LalBrew Nottingham™
• Složení: aktivní sušené kvasnice (Saccharomyces cerevisiae) – úplné složení je uvedeno na sáčku
• Alergeny: neobsahuje – pivovarské kvasnice nepatří mezi 14 alergenů uvedených v nařízení (EU) č. 1169/2011
• Čisté množství: 11 g
• Skladování: v suchu, pod 4 °C
• Provozovatel potravinářského podniku: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria

Good to know

• POF negative: no clove-like phenols, so it won't fight your hop or malt character.
• One 11 g sachet of active dry yeast, vacuum-packed.
• Yeast ships from our partner's warehouse in the Czech Republic, so expect it in its own parcel if you've also ordered equipment.

FAQ

Can Nottingham make a lager?
Lager-style beers, yes: Lallemand says that at lower temperature it ferments lager-style beers in all-malt wort within 9 days, and its range starts at 10 °C. It's still an ale yeast, though.

How many sachets of Nottingham for 20 L?
One to two. 50–100 g/hL is 10–20 g for 20 L; use two for high-gravity worts.

How strong a beer can it handle?
Lallemand gives an alcohol tolerance of 14 % ABV.

Will my beer clear?
Flocculation is high, so it settles firmly once fermentation is complete.