9/13/2023 0 Comments Nottingham yeast![]() My Impressions: Out of the 5 semi-blind triangle tests I attempted, I chose the odd-beer-out exactly zero times. In the end, 6 tasters reported preferring the beer fermented with Imperial Yeast A10 Darkness while 6 liked the LalBrew Nottingham beer more. The 12 participants who made the accurate selection on the triangle test were asked to select the beer they preferred, still blind to the variable. A total of 10 tasters (p<0.05) would have had to accurately identify the unique sample in order to reach statistical significance, though 12 did (p=0.004), indicating participants in this xBmt were able to reliably distinguish a Stout fermented with Imperial Yeast A10 Darkness from one fermented with LalBrew Nottingham yeast. Each participant was served 2 samples of the beer fermented with Imperial Yeast A10 Darkness and 1 sample of the beer fermented with LalBrew Nottingham in different colored opaque cups then asked to identify the unique sample. Left: Imperial Yeast A10 Darkness | Right: LalBrew Nottingham | RESULTS |Ī total of 18 people of varying levels of experience participated in this xBmt. With winter upon us and the holidays approaching, I put together a slightly stronger version of an Irish Extra Stout to test this variable out. To evaluate the differences between a Stout fermented with Imperial Yeast A10 Darkness and the same beer fermented with LalBrew Nottingham yeast. Was I sacrificing quality for convenience? I decided to test it out for myself. I’ve used “Notty” numerous times and, based on my experience, it seemed like a safe bet when my preferred liquid yeast was unavailable. One of the more common suggestions is LalBrew Nottingham, likely because of its English origin, though I struggled to find an exact brewery source for this popular yeast. Unfortunately, there is no dry yeast available that’s said to be a direct equivalent to the Guinness strain, and recommendations for what to use instead seem to be all over the map. I typically only brew Stout to have around during the cooler months, and while I’ve made several decent batches over the years with a variety of yeasts, I’ve been most pleased with those fermented with a strain known to be sourced from the famed Guinness Brewery including Imperial Yeast A10 Darkness. Here in the Midwest, winter usually brings a fair amount of snow, which means sledding and hot chocolate for the kids, while for me it means shoveling snow then sitting down with a tasty Stout to warm up afterwards. Furthermore, dry yeast tends to cost less, have decent pitch rates, and don’t require propagation in a yeast starter. While I’ve had success fermenting with liquid yeasts, I like to keep a stock of various dry strains on-hand because their longer shelf-life means less planning is required for those spur-of-the-moment brew days, which aren’t infrequent for this father of five. Visit The Brü Club Facebook Group for more information on this series. Articles featured on are selected by The Brü Club leadership prior to being submitted for publication. While members who choose to participate in this series generally take inspiration from Brülosophy, the bulk of design, writing, and editing is handled by members unless otherwise specified. This xBmt was completed by a member of The Brü Club in collaboration with Brülosophy as a part of The Brü Club xBmt Series. Mosaic Of Change IPA by House Of Pendragon.1 sachet is enough for 22 litres (if the OG exceeds 1.050, use 2 sachets).Ĭontents: Beer yeast, Emulsifier (E491), 11 g. Gently stir after 30 minutes.ĭosage: 0,5-1g/l. Usage: Sprinkle the yeast on the surface of the wort. LalBrew Nottingham™ is a stress tolerant making it a good choice for high gravity, sours, re-starting stuck fermentations and other challenging fermentation conditions. In addition to these traditional styles, LalBrew Nottingham™ can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. ![]() Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. LalBrew Nottingham™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. Through moderate expression of β-glucosidase and β-lyase enzymes, LalBrew Nottingham™ can promote hop biotransformation and accentuate hop flavor and aroma. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles. LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility.
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