Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast. Rehydration of Nottingham is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Find your exact recommended pitching rate with the Pitch Rate Calculator in the Brewers Corner at Rehydration: A pitching rate of 25g per 100L of Nottingham can be used in the production of Ciders. ![]() For beers above 14%, the yeast will require a nutrient such as 1g/hL of Servomyces. A pitching rate of 50g per 100L of wort to achieve a minimum of 2.5 million viable cells per ml A pitching rate of 100g per 100L of wort to achieve a minimum of 5 million viable cells per ml The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions Nottingham has an ABV tolerance of 14%. For Nottingham yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort. Flavour and Aroma: Usage:ĭepending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied. In Lallemand Standard Conditions Wort at 20☌ (68☏) Nottingham yeast exhibits: Vigorous fermentation that can be completed in 4 days High Attenuation and High Flocculation Neutral to slightly fruity and estery flavor and aroma The optimal temperature range for Nottingham yeast when producing traditional styles is 10☌ (50☏)* to 22☌ (72☏) *at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort. Typical Analysis of Nottingham 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 Finished product is released to the market only after passing a rigorous series of tests *According to the ASBC and EBC methods of analysis Brewing Properties: 500g Brick (SAVE 39% OFF 11g Sachet Price)Ĭlassified as a Saccharomyces cerevisiae, a top fermenting yeast.Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum: in addition to these traditional styles, Nottingham gives the possibility of creating styles such as Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Very drinkable and I get a lot of compliments from the unwashed masses.Lallemand Brewing Nottingham is an English style ale yeast selected for its high performance ability and versatility. I have made a 7% with extra sugar, natural 4%, pineapple, blueberry, strawberry, spiced ciders all pretty much the exact same way and they all turn out great. The nottinghams adds a nice wheat quality to the cider. Before a minth, they are still drinkable, but are much better after a month. They then sit for about a month and then cold crash and drink. 4-7 days later, i check the carbonation and pastuerize. I then add 3.7oz bottling sugar to the bottling bucket, rack to the bucket and bottle. ![]() ![]() My cider sits in primary for about 10 days until it hits 1.015, which is the level of sweetness that SWMBO has determined that she likes in a cider. I settiled on the nottingham ale yeast and havent looked back. I wanted to make something more along the lines of a quick scrumpy cider, that was a little sweeter, kept more apple flavor and I could easily carbonate and then pastuerize. I have a 14% apfelwine that is approaching 2 years old and is just now smoothing out. I used to use lalvin champagne yeast, which is really good at producing high abv apfelwine, but it takes forever.
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