Nottingham Ale | Lalbrew


Neutral to slightly fruity and estery flavor and aroma.

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4.5 / 5

Nottingham is an English style ale yeast selected for its high performance ability and versatility. At lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days.

Neutral to slightly fruity and estery flavor and aroma.

BEER STYLES: Pale Ales, Ambers, Porters, Stouts, Barleywines, Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout,

Alcohol Tolerance ABV 14%
Dosage 1 g / liter
Flocculation High
Liquid / Dry Dry Yeast
Temperature 14 - 22°C
Yeast Style Ale
Attenuation 77 - 83%
Storage instructions in cooler
STA1 Negative
Size 11 g
Niklas• 2021-02-10

Bra allround jäst till Ale och stout.

Tommy Aspegren• 2023-09-26

Den jäste min julöl från 1.072 till 1.017 på tre dagar! Målet är att komma till 1.016. Tempen i vörten steg med 6-7 grader och fortsatte där på 27-28 grader tills den var närmast färdig och tempen sjunker nu sakta. Intressant jäst som beter sig som om den hette Kveik! Slutresultatet kommer att visa sig om ca tre månader.

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A: We´re solely an e-commerce shop but you can chose to pick up your order at our storage. If you´re curious about a specific product or if you want a tour of MM, please contact veronica@maltmagnus.se to book a time or to get more info. Our staff are homebrewers themselfs and use the products in our sortiment. 

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A: We usually ship an order within 1-2 business days from our warehouse. If you are in a hurry, choose MM-Express at checkout, then we will send you your order on the same business day if you  have placed your order before 10 a clock CET. We ship our goods with Bring where the shipping time is usually expected to take between 1-2 business days, depending on the options + your order's delivery terms.

Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.