500gm brick

Nottingham has become a reliable workhorse of many brewers, particularly in the home brewing scene. Loved for it's aggressive fast ferments, ridiculous attenuation and flocculation that I personally have yet to see rivaled in over twenty years of brewing. I have been recommending this yeast to homebrewers for over a decade, as it's characteristics help a new brewer avoid many of the problems that can be an obstacle for a newbie with some other yeasts – namely lag time, ferment time and flocculation. Nottingham also compacts into a solid yeast trub cake that I have personally tipped upside down to get every drop of beer out without a single bit of yeast contamination – so if you want a neutral fast reliable yeast resulting in bright clear beers – Nottingham is your guy.

Strain

Saccharomyces cerevisiae

Beer styles

American Amber Ale, American Barleywine, American Brown Ale, American IPA, American Pale Ale, American Stout, American Wheat, Baltic Porter, Belgian Blonde Ale, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Belgian Pale Ale, Blonde Ale, Bohemian Pilsner, Brown Porter, California Common, Classic American Pilsner, Cream Ale, Dark American Lager, Doppelbock, Dortmunder Export, Dry Stout, Dusseldorf Altbier, Eisbock, English Barleywine, English Brown Ale, English IPA, Extra Special Bitter, Foreign Extra Stout, German Pilsner, Imperial IPA, Irish Red Ale, Kolsch, Maibock/Helles Bock, Mild, Munich Dunkel, Munich Helles, Oatmeal Stout, Oktoberfest/Marzen, Old Ale, Ordinary Bitter, Robust Porter, Roggen/Rye, Russian Imperial Stout, Schwarzbier, Scottish Ale, Session IPA, Special/Best Bitter, Strong Scotch Ale, Sweet Stout, Traditional Bock, Vienna Lager, Weizenbock, Witbier

Attenuation: 78-84%

Temperature range: 10 – 25°C (50 – 77°F)

Flocculation: High

Aroma: Slightly fruity, neutral

Alcohol tolerance: 14% ABV

Pitching rate: 50 – 100g/hL