Dry brewer's yeast Nottingham Ale (Nottingham), 11 gr

CLASSIFICATION: General purpose ale yeast. Nottingham yeast allows the production of different types of beer. The advantage of these yeasts is high flocculation and almost complete attenuation. They produce light fruity and estery aromas, while being neutral on the palate, which allows the natural taste and aroma of malt and hops to be revealed. Suitable for the following beers: Mild Ale, Golden Ale, Blond, Kölsch, Bitter, Pale Ale, Amber and Red Ale, IPA, ESB, Viola, Barlywine, American Brown Ale, Stout, Lager, Pilsner, Viennese Style, Schwarzbier, Bock .

FERMENTATION TEMPERATURE: 14-21°C

DOSAGE: 0.5-1 g per 1 liter of must

INSTRUCTIONS FOR USE: Sprinkle the yeast over the surface of sterile water or wort at 30-35°C. The volume of liquid in this case should exceed 10 times the volume of yeast. Leave for 15-30 minutes. Gently stir for 30 minutes, then add the resulting suspension to the fermentation tank. One alternative solution is to pitch the yeast directly into the fermentation tank, after checking the temperature of the wort, which should be above 20°C. Pour in the yeast gradually so that the entire surface of the wort is evenly covered with it, to avoid the formation of lumps. Leave for 30 minutes, then mix with aeration or adding more wort.

PACKED IN FACTORY COMPANY PACKAGING