Lallemand Nottingham Ale Yeast (Cider)

Nottingham English Ale Dry Yeast (Lallemand) 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.

Type: Ale Yeast
Flocculation: High
Minimum Fermentation Temperature: 57°F (13°C)
Maximum Fermentation Temperature: 70°F (21°C)