LalBrew Nottingham
Dry Ale yeast from Lallemand.
Lab
Lallemand· Ale · Dry · WLDNOTTINGHAM
Lallemand· Ale · Dry · WLDNOTTINGHAMSpecs
Attenuation
78–84%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
10–25°C
50–77°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
High
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈14% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for LalBrew Nottingham
Usually used in
Golden AleKolschLagersIPAImperial StoutPale AlesAmbersPortersStouts & Barleywines
Common questions
- What is the LalBrew Nottingham equivalent?
- M42 New World Strong Ale Yeast and WLP039 East Midlands Ale Yeast — the same strain from other labs, the Nottingham strain.
- What is LalBrew Nottingham's attenuation?
- 78–84% apparent attenuation.
- What temperature should I ferment LalBrew Nottingham at?
- 10–25°C is the recommended range.
- What beer styles is LalBrew Nottingham good for?
- Golden Ale, Kolsch, Lagers, IPA, Imperial Stout, Pale Ales, Ambers, Porters, and Stouts & Barleywines.
- What can I substitute for LalBrew Nottingham?
- English Ale I and WLP002 English Ale Yeast.
Brew with LalBrew Nottingham
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