Yes, I know I have done this review before. But it is such a amazing yeast that I just have to have a go at it again. For those who are not into brewing or just starting brewing, this is an ale style yeast. Which means it produces ale, as opposed to lager. Although they are both beers, the difference between ales and lagers is the taste. Lagers are a lot more neutral in flavour and is actually much more preferred by the majority of beer drinkers these days. And most commercial beers are lagers. I am betting that almost 70% of the beers sold in the coffee shops and bars are lagers. Ales are a lot more complex (in general) and most likely need some getting used to. However for the home brewer, lagers can be rather difficult to achieve. That is because of the temperature needed for lagering can be below 10 Degree Celsius. And temperature control is rather difficult as well. First you need to get the temperature to room temperature then after a few hours lower it to that of lagering temperature. Not as easy as it sounds, especially if you are just a home brewer. Of course commercial breweries shouldn’t have such problems.
For home brewers like me, we need to find someway to achieve the “neutral” taste of lager through the use of ale yeast. Hence, we have this Nottingham Brewing Yeast – it is fairly neutral and if you can lower your temperature as low as possible, you can get the lager-like taste profile. All without the need for lagering equipment. Thus it is a very popular yeast to use, especially for beginners. Even experts use them as the yeast is very convenient for quick and easy beer. I have used them for countless beers – the Australian Pale Ale, the Mexican Cerveza and even Pilsener! All work pretty well if you can lower the temperature to 16 Degree Celsius.
One pack of the Danstar Nottingham Brewing Yeast. Enough for 23litre of beer. Isn’t that cool? The net weight of the yeast pack is 11g. Just imagine, such a small packet of yeast will be able to ferment 23 litres of wort. I am always amazed with the wonders of these little yeasts and bacteria and what they can do.
Back of the pack.
Some instructions for you to follow – suspend the yeast in 100ml of warm (NOT HOT) water. Do not stir. Let stand for 15 minutes then stir gently to suspend all the yeast. To avoid temperature shock which could kill the yeast cells, adjust the temperature of the suspension to that of the wort by slowly adding a little wort every 5 minutes, until the temperature of the yeast suspension is equal to that of the wort. Add to the wort immediately. For those who don’t know, wort is the “beer” before it was fermented. Always follow the instructions from the yeast manufacturer.
The ingredients are yeast & emulsifier. And keep your yeast refrigerated. Product of Austria and made for this Lallemand which is based in Canada. Actually I am planning to use this yeast to make some mead. Of course the alcohol content will be much lesser than what normally people expect of mead because this yeast will not be able to handle high levels of alcohol but the result would be a drinkable mead in less than 3 months. Mead usually require a year to age before it would be considered drinkable. But by using beer yeast, the process would be faster. Hopefully I would be able to get a good tasting mead in a short amount of time. Sometimes waiting for a year can prove very difficult for me.