Used this in a Brown Ale, turned out great, was well recieved by homebrew club members when shared at meetings. Recipe here if interested: https://www.beertools.com/library/recipe.php?view=14532

There is a reason this yeast has been around for so long. If you are looking for an ale yeast to "always have around" this is it. Nottingham is versatile and reliable. It's mostly clean below 64F and pleasantly expressive above 65F. It ferments fast and drops clear quickly. What's not to like?

We have used this twice in Scotch ale. We had very vigorous fermentation (blew the airlock off).

If this is the yeast you need for your recipe it’s great and does it’s job perfectly.

Very reliable, but more reliable then expected. My brewing software, Brewfather, had this entered at 75% attenuation. Noooope. Expect over 80% attenuation, perhaps even 85% attenuation. My target FG 1.011 Irish Red Ale ended up at 1.005. My software and brew performance on my equipment is very tuned and consistent, so the yeast is definitely the outlier (the high attenuation level has been confirmed on several homebrew forums).Be sure to check your software's expected attenuation for this yeast and adjust your temps or non-fermentables accordingly.

I have been using this one for years,this one has been a go to for many years,never a fail! always high abv. just the way i like it. always have them in the freezer! great stuff! barley wine special.

Amazing. Shipped intact, fermented perfectly with a fast start and done in about 2.5 days. Great dry yeast.

Works as advertised.

As I wrote on my New England dry yeast review, I am not normally a user of dry yeast. These yeasts by Lallemand are changing my mind. This is now my absolute first choice for an English IPA. It has a huge temperature range. It knows how to finish. Unlike the New England IPA yeast, it isn't as all hop flavor. It has some malt/hop combo flavor. It is just perfect for a Maris Otter malt ESB - IPA. The beer is clear w/o filtering. This is just a fantastic yeast for anyone who likes a beer with a hop AND malt character.

Nottingham yeast will attenuate a brew to just short of dry. Good all around product and the fermentations are nothing less than spectacular.

If we're doing it right, we learn every time we brew. This yeast isuper aggressive and results in a very clean flavored result (at least with my Scotch ale). Some important notes...for a five gallon batch:* Use something bigger than a 5 gallon fermenter; it's going to foam up A BUNCH* Start with a blow-off tube and switch to a fermentation lock after about 3 days; mine blew off and it sprayed the ceiling and walls in my walk-in cooler. Lost about a gallon of wort.

Fast acting and quick finish. Always works for me.

Great all purpose yeast.Follow simple instructions and you will be amazed at how quickly fermentation begins. Followed by very active fermentation for about four days. Complete in six days on average. Flavor and performance are predictable and fantastic. Highly recommended.

Re-hydrated first. Pitched into primary.Started bubbling vigorously within 24 hours.Java/Oatmeal Stout ready to drink within days of kegging.Will definitely use again.

One on my go to yeasts. Quick and clean fermentation every time. Chews through my ales in 4 days with proper rehydration.

Pitched a starter made with two packs into a 25 plato Wee Heavy wort. A volcanic eruption of kruesen occurred by the next morning, but slowed to normal after 24 more hours. After 6 days, fermentation seems almost complete. Gravity check showed 1.032. Leaving the beer for another few days in hope that a few more gravity points ferment out.

This is the yeast that will ferment anything. Never ever fails. But be careful in warm temps this can be extremely aggressive and a blowoff tube might be required. I like to use Notty for my winter basement fermentations. Great for Irish and Scottish ales and stouts as well.

This is one of the dry yeasts that is a must have to keep on hand. It attenuates well and has a nice mild English ester profile.

This yeast is a beast. Temp control in the 62 degree range is critical. Even then be prepared and install a blow off tube. When used with high og wort use even more caution.

Cheaper, easier & as good as the expensive liquid yeasts.

I can always count on this stuff to eat up the sugars in my English styles. Makes a tasty American Pale Ale, too, running similar to the tried and true Chico strain. My only complaint is when it kicks up sulfur, but that fades after a few more weeks, and leaves a marvelous flavor profile!

Used to in my dry stout brew! I followed instructions for re-hydrating and about 2-3 hours after pitching started to see CO2 release from the airlock. Strong fermentation for about 3 days then transferred to secondary on the fourth day.

I use this for English and American ales particularly my pale ales. Fermenting at 67-68 gives a fast clean fermentation that lets the malt come through. Tried winter fermentation with it this season and found that it'll chug away at 62 and have a 1.054 down to a 1.009 in 10 days in the basement.

I use this for English and American ales, particularly my pale ales. Fermenting at 67-68 gives a fast, clean fermentation that lets the malt come through. Tried winter fermentation with it this season and found that it'll chug away at 62 and have a 1.054 down to a 1.009 in 10 days in the basement.

Top fermenting yeast quick attenuation

I tried this yeast because I read in the manufacturers website that you could ferment ales at 50f,It says: The optimal temperature range for Nottingham yeast when producing traditional styles is 10°C(50°F)* to 22°C (72°F)I gave that a try and brewed my best beer yet (a Cream Ale).If you want to try fermenting an Ale at very low temps to get a clean fermentation, give this one a try.

Works well in pale ales. This yeast is fast so it's best to pitch at 70 degrees or below to slow it down a bit. It is my go to yeast.

Works well in pale ales. This yeast is fast so it's best to pitch at 70 degrees or below to slow it down a bit. It is my go to yeast.

I use this yeast in most of my beers. I have never been disappointed

I use this yeast in most of my beers. I have never been disappointed