Danstar Nottingham Ale Dry Yeast
The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F. An innovative new vacuum packaging method allows the brewer to ensure that the package is fully sealed prior to use.
|Min Fermenting Temp||57|
|Max Fermenting Temp||70|
This has become our go to favorite. Good attenuation and mild flavors. We do a 2l starter on a stir plate for 24 hrs then start fermentation at 63 (basement floor temp). So far we have done up to 1.085 OG yielding 1.015 FG
Quick, vigorous fermentation with the Irish red ale extract kit. Bubbled like mad for a day then settled down, with krausen dropping after 4 or 5 days
Very aggressive yeast even without a starter. Definitely use a blowoff tube
Very forgiving yeast. Consistent results. Not as complex as White labs or Wyeast equivalents, very similar to "Burton Ale" Strain IMHO and with that said it seems to like water on the hard side. Clears out better than expected. Not to shabby for a dry yeast!
Danstar Nottingham Ale Dry Yeast was exactly what I was looking for from a quality perspective. I rehydrated before pitching and it delivered active fermentation within a matter of hours. Price was very reasonable. I have already ordered more for my next brew.