Nottingham Ale (500 g)

No. d'article34-15046
Prix $188
prix par 500 gram
Excluant les taxes
En stock
500 gram

Description

Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions.

�Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, K�lsch, Lager-style beers, IPA, and Imperial Stout, among many others.
�Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.
�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�C (50�F)* to 22�C (72�F)
*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days

Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL

Spécifications

Marque
Lallemand
Tolérance à l'alcool
14%
Température maximale
22°C
Température minimale
10°C
Espèce
Saccharomyces cerevisiae

Nottingham Ale (500 g)

No. d'article34-15046
Prix $188
prix par 500 gram
Excluant les taxes
En stock
500 gram

Description

Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions.

�Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, K�lsch, Lager-style beers, IPA, and Imperial Stout, among many others.
�Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.
�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�C (50�F)* to 22�C (72�F)
*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days

Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL

Spécifications

Marque
Lallemand
Tolérance à l'alcool
14%
Température maximale
22°C
Température minimale
10°C
Espèce
Saccharomyces cerevisiae