LalBrew Nottingham Dried Yeast 11g - High Performance English Ale Yeast

LalBrew Nottingham is the most trusted workhorse in dry brewing yeast — one of Lallemand's original Heritage Strains, selected from their Yeast Culture Collection at the company's founding in 1992, and the default answer to "which yeast?" for generations of brewers since. Neutral, fast, ferociously reliable, and comfortable across a wider range of conditions than almost any other ale strain, Nottingham is the definition of a house yeast: one sachet, virtually any beer.

The strain's character is deliberate near-transparency. Fermentation is neutral to slightly fruity, POF negative, and clean enough to let malt and hops speak entirely for themselves — while moderate expression of β-glucosidase and β-lyase enzymes quietly promotes hop biotransformation, giving hop-forward recipes an extra aromatic lift. Attenuation is high, driving beers to a crisp, dry finish, and flocculation is equally high: Nottingham drops bright and fast, clearing beers with minimal effort. Fermentation is vigorous and typically complete in four days — and the strain's famous stress tolerance makes it the go-to for high-gravity brewing, sour worts, and even rescuing stuck fermentations, backed by a 14% alcohol tolerance that comfortably carries a barleywine or imperial stout.

The party trick is the temperature range: 10–25°C. At normal ale temperatures Nottingham brews classic pale ales, porters, and stouts; dropped toward 10–14°C in all-malt wort, it ferments genuinely lager-like beers — crisp, clean pseudo-lagers, Kölsch-style ales, and golden ales — in around nine days, no lager yeast or lagering schedule required. One strain covering the ale board and moonlighting as a lager: that's why Nottingham has never left the bestseller lists.

Premium dried brewing yeast Sprinkle directly onto the wort (dry pitching is Lallemand's preferred method), or rehydrate per standard procedure. Pitch rate: 50–100 g/hL. Nottingham rapidly loses activity after air exposure — store vacuum-sealed, dry, below 4°C, and do not use sachets that have lost their vacuum.

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Flavor & Aroma

• Neutral to slightly fruity — lets malt and hops lead
• Clean, crisp, dry finish (high attenuation, POF negative)
• Drops brilliantly clear — high flocculation
• Lager-like crispness when fermented cool

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Usage

Ale: Pale Ale, IPA, Amber, Brown Ale, Mild, ESB Dark: Porter, Stout, Imperial Stout, Barleywine, Old Ale Cool-fermented: Pseudo-lager, Kölsch-style, Golden Ale (10–14°C, ~9 days) Specialty: High-gravity beers, sours, restarting stuck fermentations

Ferment at 10–25°C — traditional ale character in the middle of the range, lager-like results at the bottom. Completes in ~4 days at ale temperatures.

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Quick facts

 

Brand: Lallemand — LalBrew Premium range

Strain: Nottingham — original Heritage Strain (1992)

Type: Dried brewing yeast, top-fermenting (POF negative)

Attenuation: High — crisp, dry finish

Fermentation range: 10–25°C (lager-style beers possible at the low end)

Flocculation: High — drops bright and fast

Alcohol tolerance: 14% ABV

Pitch rate: 50–100 g/hL — one 11g sachet pitches up to 23L

Pack size: 11g

Use: House strain — pale ales, porters, stouts, barleywine, pseudo-lagers, high-gravity