Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines.
Usage: The pitch rate will affect the fermentation performance and flavor of the beer. For Nottingham yeast, a pitch rate of 50 – 100g per hL of wort is sufficient to achieve optimal results for most fermentations.
Sturage: Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
