Lallemand Nottingham Ale Yeast
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and ester-y aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 57° to 70°F with good tolerance to low fermentation temperatures 54°F that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Microbiological Properties:
Classified as Saccharomyces cerevisiae.
A top fermenting yeast.
The typical analysis of the active dried strain: Percent solids 93%–97%
Microbiological Properties
- Classified as Saccharomyces cerevisiae
- Top Fermenting Ale Yeast
- Percent Solids: 93% - 97%
- Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
- Wild Yeast < 1 per 10^6 Yeast Cells
- Bacteria < 1 per 10^6 Yeast Cells
QUESTIONS & ANSWERS
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Hello I have a Nottingham East says the expiration date is three 2017 is it still OK to use it’s been in a controlled environment let me know thank you Bob Meyer
While it should be fine, it's always good to use fresh yeast for your fermentation. Get a fresh pack of Nottingham as a backup, and pitch your dated pack. If you don't see signs of active fermentation, at least you'll have a backup and your beer won't suffer.