Lallemand Nottingham Ale

[Cliff]

The dry yeast.
Cheaper than dirt (almost at $1.40)
Keeps for a couple years in the fridge
High flocculation
Fairly neutral
Seems a good yeast for re-pitching after using fining agents
Any one use it?
What do you think of it?
How's the re-hydration regimen?
What about pitch rates? Do you notice much difference when you pitch lots of it as compared to less?

[BDawg]

It's a good yeast. Lots of guys use it. Its a pretty durable yeast. It's cleaner than WLP002. I'd sort of compare it to WLP007, but maybe a bit cleaner. I think it goes well in a Porter or Brown or Blonde, or any of the Pale Ale family, assuming you keep your fermentatation temps under control.

It's definitely a good yeast to pitch (rehydrated) to help finish off a stuck ferm, and if they get old, you can always throw it into your boil (yes, I said into the BOIL) where it will act as a yeast supplement (into the boil for starter too).

It's one of the yeasts i'd keep in the drawer in my fridge because of the versatile nature.

HTH-

[RoughIrish]

I've used Nottingham for several batches, all medium-gravity English styles. The yeast really flocculates well, better than anything else I've used. A note from my brew log says that it packed in so tight that it wouldn't come off even when I tunred the carboy upside down!

The flavor is indeed very clean, I didn't pick up any fruity notes or normal "English" yeast character. Windsor is another Danstar/Lallemand variety. This has a lot more aroma expression than Nottingham (also doesn't floc as well). I'd also compare Nottingham to WLP007 or Wyeast 1098. Very similar.

I've repitched this yeast two ways. First was the just rack new wort on top of the old yeast cake (hey, I was new to brewing, ok?). Second was using about 500ml of the yeast cake (cleaned and separated from the trub). Both methods worked and the results were very similar. I've repitched this up to three generations and haven't noticed anything funky.

I use 1098 as my house yeast (repitched up to five generations). So, I always keep a pack of Nottingham around just in case something goes south with my 1098 starter on brew day.

[Bugeater]

Nottingham is one of the dry yeasts I keep around for emergencies. Nice and clean and great attenuation. This one also works great for ciders.

Wayne

[mediumsk]

I'm surprised to see people comparing this to anything but chico yeast. The only English thing about it in my opinion is the name.

[calpyro]

I have used Nottingham a lot. Like others have said it is a good yeast. For imperial beers it is the best because it dries the beer out nicely. However, for smaller beers you may need to adjust your recipes to have more unfermentables or higher mash temp because I have found that it dries them out too much leaving them too dry and unbalanced. For example, I made the Tasty APA and had to increase the Carapils by 50% to keep it from finishing under 1.008 FG.
Another good thing is that it good for quasi-lagers. Make a lager recipe and use Nottingham, ferment it cool and it ferments very neutral and does not produce sulphur smells. And best of all it is easy to hit a large enough pitching rate with dry Nottingham by just opening up more packages compared to making a massive liquid lager starter.

[BrewBum]

I will never use this yeast again. It has had 2 recalls for faulty batches in the last 2 years, that is too many for me. I won't even carry it in my homebrew store again because it cost a couple of my customers a batch a beer or almost cost them if they hadn't repitched.

[Cliff]

I will never use this yeast again. It has had 2 recalls for faulty batches in the last 2 years, that is too many for me. I won't even carry it in my homebrew store again because it cost a couple of my customers a batch a beer or almost cost them if they hadn't repitched.

What was wrong with the yeast?
Dead? Foul odor ? What?