LalBrew Nottingham Yeast – 11g Versatile English Ale Yeast

LalBrew Premium Series Nottingham Yeast x 11g is a powerful and versatile English ale strain selected for reliable performance across a wide variety of beer styles and fermentation conditions. Known for its fast start, vigorous fermentation and clean finish, Nottingham is a dependable choice for both everyday brewing and more demanding recipes.

Although it originates from the English ale tradition, this strain is not limited to traditional British beer. Its relatively neutral character, broad temperature range and high attenuation allow it to perform well in pale ales, IPAs, porters, stouts, strong ales and even lager-style beers.

Under Lallemand’s standard conditions at 20°C, fermentation may complete in approximately four days. However, actual fermentation time will depend on the wort gravity, pitch rate, temperature, yeast handling and available nutrients.

Suitable Beer Styles

Use LalBrew Nottingham for brewing:

• English Pale Ale
• American Pale Ale
• IPA
• English IPA
• Amber Ale
• Golden Ale
• Brown Ale
• Porter
• Dry Stout
• Oatmeal Stout
• Imperial Stout
• Barleywine
• Kölsch-style ale
• Lager-style beer
• Sour beer
• Fresh wort kits

Its high alcohol tolerance and strong fermentation performance also make it suitable for high-gravity beer and other challenging fermentations.

Flavour and Aroma Profile

Nottingham produces a neutral to slightly fruity and estery fermentation profile. When used at moderate ale temperatures, it can contribute gentle fruit notes while maintaining a clean overall finish.

Fermenting toward the cooler end of the recommended range generally creates a more neutral character. This allows malt, hops and specialty ingredients to remain prominent.

At warmer temperatures within the recommended range, mild fruity esters may become more noticeable. However, the strain usually remains restrained compared with more expressive English or Belgian ale yeasts.

The clean fermentation profile makes Nottingham particularly useful when you want:

• Crisp hop character
• A dry finish
• Clear malt definition
• Limited yeast-derived flavour
• Strong attenuation
• Reliable fermentation performance

Yeast Characteristics

• Yeast classification: Saccharomyces cerevisiae
• Fermentation type: Top fermenting
• Format: Active dry brewing yeast
• Sachet size: 11 grams
• Recommended temperature range: 10–22°C
• Attenuation: High
• Flocculation: High
• Fermentation activity: Fast and vigorous
• Typical fermentation time: Approximately four days under standard conditions
• Aroma and flavour: Neutral to slightly fruity and estery
• Solids: Approximately 93–97%
• Living yeast cells: At least 5 × 10⁹ per gram of dry yeast
• Wild yeast: Less than 1 per 1,000,000 yeast cells
• Bacteria: Less than 1 per 1,000,000 yeast cells

Fermentation speed and final attenuation will vary according to pitch rate, temperature, wort composition and nutritional quality.

Fast and Vigorous Fermentation

LalBrew Premium Series Nottingham Yeast x 11g is well known for rapid and energetic fermentation.

Leave enough headspace in the fermenter to accommodate the krausen. A blow-off tube may be useful for high-gravity recipes or when using a fermenter with limited space.

Although active fermentation can finish quickly, do not package the beer based on time or airlock activity alone. Always confirm that the specific gravity remains stable over consecutive days before bottling or kegging.

High Attenuation and a Dry Finish

Nottingham offers high attenuation, meaning it can ferment a large proportion of the available wort sugars.

This generally produces:

• A cleaner finish
• Lower residual sweetness
• A lighter perceived body
• Greater alcohol production from the same starting gravity
• Stronger hop and roast definition

Its dry finish works particularly well in pale ales, IPAs, dry stouts and other beers where excessive sweetness could reduce drinkability.

When brewing a malt-forward style, consider the grain bill and mash temperature carefully. Highly fermentable wort may finish quite dry when paired with Nottingham.

High Flocculation and Beer Clarity

Nottingham has high flocculation, allowing the yeast to settle well after fermentation. This can help produce clearer beer and a more compact sediment layer in the fermenter.

For further improvement in clarity, brewers may:

• Allow additional settling time
• Cold condition the finished beer
• Use suitable brewing finings
• Transfer carefully before packaging
• Avoid disturbing the yeast cake

Even with strong flocculation, fermentation must be confirmed complete before the beer is packaged.

Fermenting Lager-Style Beer

Nottingham can ferment all-malt wort at cooler temperatures to produce a clean, lager-like beer. At the lower end of its temperature range, fermentation may take around nine days under suitable conditions.

While it is not a true bottom-fermenting lager strain, its neutral profile makes it useful for brewers who want a crisp lager-style result without maintaining traditional lager temperatures.

Suitable styles may include:

• Kölsch-style beer
• Blonde lager-style ale
• Australian-style draught
• Cream Ale
• California Common-inspired beer
• Clean golden ale

Maintain stable temperature control and allow enough time for fermentation to finish completely.

Using Nottingham with Fresh Wort Kits

Nottingham is a versatile match for many fresh wort kits, including:

• British Pale Ale
• Irish Dry Stout
• Oatmeal Stout
• Smoked Porter
• Amber Ale
• Red IPA
• Pale Ale
• Dry Lager-style kits
• High-gravity stout bases
• Experimental fresh wort kits

Its clean flavour allows the professionally prepared malt and hop profile of the wort to remain clear. Meanwhile, its high attenuation helps create a crisp and well-fermented result.

General Brewing Instructions

1. Clean and sanitise the fermenter and all equipment that will contact the wort.
2. Transfer the prepared wort into the sanitised fermentation vessel.
3. Bring the wort within the recommended temperature range of 10–22°C.
4. Pitch the yeast according to the instructions printed on the sachet.
5. Leave sufficient headspace for vigorous fermentation.
6. Maintain a stable temperature throughout fermentation.
7. Monitor the specific gravity as fermentation progresses.
8. Confirm stable gravity readings over consecutive days.
9. Cold condition or add finings if desired.
10. Bottle or keg using properly sanitised equipment.

Higher-gravity wort and larger batch volumes may require additional yeast. Calculate the pitching quantity according to the batch size, original gravity and manufacturer’s directions.

Challenging and High-Gravity Fermentations

Nottingham is considered stress tolerant, making it a strong option for:

• Imperial Stout
• Barleywine
• Strong Ale
• High-gravity fresh wort
• Sour beer
• Wort with challenging fermentation conditions

Healthy fermentation becomes especially important as original gravity increases. Use an appropriate pitching rate, maintain steady temperature control and consider adding a suitable yeast nutrient.

High-gravity beer may also require additional conditioning time before the flavours become smooth and integrated.

Yeast Nutrient Recommendation

Adding a suitable yeast nutrient can support yeast growth and complete fermentation, particularly when brewing high-gravity beer or wort with limited available nutrients.

Use the nutrient according to the dosage printed on its packaging. Avoid exceeding the recommended quantity.

Storage and Transport

Store unopened yeast according to the instructions printed on the sachet. Protect it from moisture, direct sunlight and excessive heat.

Check the best-before date before use. Do not use sachets that appear damaged, swollen, soft or poorly sealed.

During hot weather, selecting Australia Post Express may reduce the amount of time the yeast spends in transit. Express delivery is not refrigerated, but a shorter journey may help limit prolonged heat exposure.

Place the yeast into suitable cool storage promptly after delivery.

LalBrew Premium Series Nottingham Yeast x 11g is an excellent all-round strain for brewers who want fast fermentation, high attenuation and a clean, crisp result. Its versatility makes it suitable for everything from session ales and fresh wort kits to high-gravity stouts and lager-style beers.