Attemperate in steps at 5-minute intervals of 10☌ to the temperature of the wort by mixing aliquots of wort. Then adjust the temperature to that of the wort and inoculate without delay. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35☌. Do not use wort, or distilled or reverse osmosis water, as loss in viability will result.
Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35☌ (86-95F). Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter which is unnecessary with dried active yeast. REHYDRATION INSTRUCTIONS: Rehydration of Nottingham is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. PITCHING : 11g per 20 L (50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL). INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.įERMENTATION: Ideally at 10-22☌ (50-72☏). ** Ferment on the cooler side of the temperature scale. It is stress-tolerant which makes it a good choice for high gravity and other challenging fermentation conditions.īEERS TO BREW: Pale Ales, Ambers, Porters, Stouts, Barleywines, Golden Ale, Kölsch**, Lager-style beers**, IPA, IIPA, NEIPA, Imperial Stout, Specialty/Fruit/Veg/Spiced beers. LalBrew® Nottingham is a relatively neutral ale strain and produces low concentrations of fruity and estery aromas. It is loved and respected by homebrewers for its high performance, ability to deliver solid results for a wide variety of styles and fermentation conditions. Lallemand ( LalBrew®) Nottingham English style ale yeast is well established and widely known among a homebrewing community.
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