• Quick start to fermentation, which can be completed in 4 days above 17°C. • High attenuation, reaching a final gravity near 1008 (2°P). • Shows very good flocculation at completion of fermentation, and settling is promoted by cooling and use of fining agents. • The aroma is slightly estery, almost neutral and does not display malodours when properly handled. Because of flocculation, it may tend to slightly reduce hop bitter levels. • Best when used at traditional ale temperatures. • Lager-style beer has been brewed with Nottingham, however low fermentation temperature requires adaptation of the pitching rate to ensure proper attenuation. • Fermentation rate, fermentation time and degree of attenuation is dependent on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort.
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