Ready to try your hand at a Dry English Ale? Then this is the yeast for you!
Nottingham Dry Yeast is the prefered yeast for English Style Beers. It is appreciated for it’s ability to quickly produce a vigorous fermentation. It forms a compact yeast cake at the bottom resulting in a lovely clear beer.
Highly flocculant with full attenuation resulting in dryer beers.
I use this for English and American ales, particularly my pale ales. Fermenting at 67-68 gives a fast, clean fermentation that lets the malt come through. Tried winter fermentation with it this season and found that it'll chug away at 62 and have a 1.054 down to a 1.009 in 10 days in the basement.
This is a very good yeast; I used 2 packs for a ten gallon batch of Porter and it fermented very clenly at the the lower end of its range. It didn't attenuate as far down as I expected but it was close enough and I didn't detect any residual sweetness. I'll use it again.
I brewed an English IPA and used Nottingham’s as the yeast. I did not make a slurry. I simply poured the yeast on top of the wort and aerated it for a good five minutes. Fermentation kicked off within 24 hours and had good activity for several days. The beer is bottle conditioning
I am a Las Vegas homebrewer with no temperature control other than my AC. My first summer brew with this yeast was during a heatwave (115F+ for a week straight). Fermentation was between 75 and 80F. I definitely got red-berry fruity esters, but they were light and very pleasant.
I had some serious reservations using this yeast and thinking that it would have English character. It actually does. I brewed an ESB on the high end and hopped with EKG and Fuggles. I bottle conditioned it and it flocculated very well..nice and clean. My only "drawback" with this yeast is that it ferments like a madman, which may sound great and it is, but you will need to make sure you control your temps well. It will want to go up on you. I caught it in time, but the vigorous fermentation might catch you off guard if you are one that pitches, areates and walks away for a few days. Anyway, I havested from the primary, washed it and pitched into a smoked porter. As expected, I had activity in a few short hours. Don't hesiate to give Nottingham a try. I'm glad I did!
It is interesting for me to read the reviews. As brewers we are essentially artists and each ingredient is a tool or a color or a hue that we can use that ultimately affects our product. So Notty is in this class... It has its place. Malty beers it excels. It is great at IPA's... but possibly US05 is better for pale ales, IPA's etc.
I bottle condition. I have noticed that Nottingham forms a wonderfully compact yeast cake at the bottom.. so that I can essentially tip the whole contents of the bottle into the glass and get a lovely clear beer (the yeast is stuck to the bottom of the bottle)! Beautiful! & Appearance often accounts for the perception of a good beer. US05 on the other hand does not flocculate so well and requires more attention when pouring. Notty I have noticed gives a pleasant taste to it that is lightly estery (it is a British yeast). US05 is very clean tasting, almost crisp, but in my hands did not flocculate as well as Notty. It is great we have the choice!
Excellent yeast for most British beers. Also makes the brew day less expensive. After rehydration, my wort started fermenting within hours andhad a full krausen after 12 hours. Good final ester profile needed for English styles and good attenuator to stay away from a cloying beer. My go to yeast for English IPA's and Barleywines.
Treat the yeast and your fermenting beer well and the yeast will reward you with a clean beer. Works fast and clears well, however will strip out some of the aroma from hoppy beers. Good to always have a pack on hand, just in case.
I had good results with this yeast; however I was also given dubious advice that I could substitute it for safale US-05 in a malty american IPA. The beer had a dryness that was inappropriate to the style. Otherwise this yeast is solid.
This is one of the best yeast strains of all time IMHO. I have used it in a wide variety of ales from cream ales to stouts and it always gets the job done. If I'm doing a high gravity beer then I re-hydrate the yeast first, otherwise you can just sprinkle this yeast right on top of your cooled wort in the primary. Way easier than the slap packs yeast. Thumbs up on this yeast!
This is a great yeast for both American and English ales (I've run American styles at a lower temp with it). Not really estery and you get a great second run if you pitch another wort on top of the old cake. It will ferment hard and quick on the second and third run, but if you keep it clean it'll go for a few rounds for you. Great stuff!
Dry yeast is always good to have on hand but I would go with US-05 or another clean yeast. Nottingham is good for English styles and Porters or stouts, but in my experience (split fermentations of the same wort) anything hoppy looses it's crispness and the fresh hop flavors with Nottingham yeast. Save your hoppy beers for a different yeast.
Got your brew done and pitched a yeast that isn't taking off? ALWAYS have a spare yeast on stock. This is an excellent Ale yeast with good attenuation. It's called insurance. You may not have to use it but it is valuable nonetheless.
I have had very good results with this yeast for English style beers. While US-05 is my "go-to" yeast for American pale ales and amber ales, this yeast is, in my view, the best choice for English style beers. It likes it cool so keep fermentation temperatures at 65F or below (down to 57F is OK) to avoid fruity esters. This is a very dependable, neutral tasting and effective yeast for all English style beers.
Really a nice dry yeast that can be sprinkled on top of the wort. Very neutral tasting yeast. Good alcohol tolerance with a very clean fermentation. I like this in many of the ales and IPA's that I brew. Can still be found for a good deal. This is my top choice for a dry yeast.
Not sure about the first comment, but this packet is a go for a 5 gallon batch. I've used it for my last four consecutive batches and it has been very effective. I activate it before pitching (as advised by the package) and this yeast gets ANGRY for a few days. Too angry, in fact, to keep the stopper in the carboy.
I switched to this brand for a few 5gal batches with excellent results. Steady, eager ferment at cooler winter room temps w/ no off flavors whatsoever. After using Safale for years w/ less than desirable results, this Nottingham is a huge improvement. I'm sticking w/ this one.