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Author Topic: Danstar Nottingham Ale yeast - Dry Reviews  (Read 2711 times)

Offline Dave Savoie

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Danstar Nottingham Ale yeast - Dry Reviews
« on: January 26, 2011, 02:42:15 PM »
Has anyone used this and if so what in and any noticeable characteristics as this is all noble grape has in store for yeast
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Offline Hawoh

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Re: Danstar Nottingham Ale yeast - Dry Reviews
« Reply #1 on: January 26, 2011, 03:37:45 PM »
This is going to be pretty similar to the US-04 overall, if that's what you're looking for. The description on their website is pretty much what you get. It's very neutral overall, particularly as you ferment on the lower end of the temperature range, fast working, and very flocculant. Also as advertised, this will work down to the 12C-14C range. I have used it occasionally when I'm in a pinch, or where it makes sense for practicality reasons (IE: Something 1.080 that requires high pitch rates - aka: very large starter of liquid yeast).

The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop.

The recommended fermentation temperature range of this strain is 14 to 21C (57 to 70F) with good tolerance to low fermentation temperatures (12C/54F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!

Offline Tony L

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Re: Danstar Nottingham Ale yeast - Dry Reviews
« Reply #2 on: January 26, 2011, 04:59:37 PM »
Recently Nottingham has had recalls on some of their yeast. Some bad /dead yeast got through which caused log lag times or non start od fermentatioon.

I haven't used Notty in a long time, but prefer US-05 instead. Much the same.