ยีสต์หมักเบียร์ NOTTINGHAM Ale Yeast Lallemand Lalbrew Brewing Yeast ยีสต์ ทำเบียร์

ยีสต์หมักเบียร์ NOTTINGHAM Ale Yeast Lallemand Lalbrew Brewing Yeast ยีสต์ ทำเบียร์

Lallemand NOTTINGHAM Ale Yeast
English Ales IPAs Can also be used this yeast to produce lager beers (however low fermentation temperature requires)

LalBrew® 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 Kölsch Lager-style beers IPA and Imperial Stout among many others. LalBrew® 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.

Usage: When 100g active dried yeast is used to inculate 100 litres of wort a yeast density of 5-10 million cells per milliliter is achieved. A brewer may experiment with the pitching rate to achieve a desired beer style or to suit processing conditions.

Springkle the yeast on the surface of 10 times its weight of clean sterilized (boiled) water at 30-35C. Do not use wort or distilled or reverse osmosis water as loss in viability might result. Gently break any clumps to ensure that all yeast in contact with the rehydration medium. Do Not STIR. Leave undisturbed for 15 minutes then suspend the yeast completely and leave it for 5 more minutes at 30-35C. Then adjust temperature to that of the wort and inoculate without delay.

Attemperate at steps of 5 minute intervals of 10C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.

Temperature shock at greater than 10C will cause formation of petite mutants leading to long term or incomplete fermentation and possible formation of undesirable flavours.

NOTTINGHAM Yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort.

Storage: Store in cool (< 8C) dry conditions. If opened sachets must be sealed and stored at 4C and used within 3 days of opening