Nottingham is an English style ale yeast selected for its high performance ability and versatility. Highly flocculant with full attenuation resulting in dryer beers. Neutral flavor profile. Used by many commercial microbreweries.
The Nottingham strain has highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop.
Flocculation: High
Attenuation: Medium-High
Ideal Fermentation Temperature: 57°F - 70°F
