2017-03-06T09:39:41-05:00 0VIgRyMdh6lZUDK7RqSpZlJQ0GKpbFbpIq30135zuBHbTQG2uLdqz+gXuUkEKRRxRzAwcI3ZFZqq PQNEuNRnsRJfx+nLWiEr6bOlBRmjJPA1rt9O3QZmIyI3ee1MIRnUDt8/t6/j3o2SQoBRS5JoAtK9 PANTONE Black C 100.000000 QeTbtpj6/l/TY7fggULqd68pLUD1b6uoUIKgAV5+K9Mj/Jen/m/af1s/5U1H877B+pSsNA8yw6mj tazWo083cfmHVLzhGziSRKLbxLWlDx+Fq/tUOwVONJ/LiaKW0tbvRbazs/TMc1zpms6pFNBHblvq an9cVd+mdI/5brf/AJGp/XFXfpnSP+W63/5Gp/XFXfpnSP8Alut/+Rqf1xVKvzD/APJf+Zv+2Tff C=0 M=95 Y=20 K=0 Open Type 0.000000 94miNlAzqZfTHrkXs6q6oPUcotCD8IDDiQrJNHvtVu43OoaY2myLx4o00UwYkfFxMZOwYbVpUUNA B6HZe3u1QMddSzOrBFHHDn/S+/iv7evup/6EvFdWi1i9WkzTOjehIrB25FPiiJCgfCoB2+ePhnvK T2xVhXl/yjDplrbyWljZWU0foW/o2Ov6k8JVkSOEkMsKyBYyXjjddyaq3JixKuu/LOsS2VvZTabp jVBzea1katULlgQSzGpIoAqibLy1qNtI8j+ZNUupJGDOZ/qRUhU4BAiWqIgr8R4qCT3ptiqj/hPV GV4A3/0Lb+Wn++7z/pIP/NOPGV4A7/oW38tP993n/SQf+aceMrwB3/Qtv5af77vP+kg/8048ZXgD +XyOcl1Dqmo2twjIlOH1WFlgflJx35U48qivU2qeabotnpzyNbyXTmUKrfWbu6ugAgoOIuJJQp8S PROCESS 0DeoGhOmQLG1KszJwOwowFaPiw7wx/JZ/wCZL/SlW0k6VZQR+t56ub6BZLdCt19VlFUQRxcWlheQ 65.000000 Pwk/5Fv/AM04q76zH4Sf8i3/AOacVd9Zj8JP+Rb/APNOKu+sx+En/It/+acVd9Zj8JP+Rb/804q7 I haven't used this dry yeast before and its going into an IPA this weekend. C=0 M=0 Y=0 K=40 0.000000 0.000000 30.000000 Mf8A1e7P/kXL/THjXgd/0Kt5j/6vdn/yLl/pjxrwO/6FW8x/9Xuz/wCRcv8ATHjXgd/0Kt5j/wCr EfCceJeEd6ReZfKuiaRp8c9rr8Gp3jGMPbW4jKqHe4RjzSaQnh9XQ/Z6SL9JBQQxnCxdirsVdirs 0.000000 SPOT ... Fermentation Temp Range (°F) : 50-72 . Light 0.000000 Adobe Illustrator CC 2017 (Macintosh) 25.000000 3Z/8i5f6Y8a8Dv8AoVbzH/1e7P8A5Fy/0x414Hf9CreY/wDq92f/ACLl/pjxrwO/6FW8x/8AV7s/ Az26fHyc7TaWGSNymIb9fh5/ikJb+cNblljjfy5dRB3CM7epRQWUcj+66UJP0Zjw7QykgeFIfP8A 0.000000 60.000000 Tjpt6x+yH3AiJGzDr3qOoOKoHXvOtzZiEWdmFaaMSK1+5sxxYsNhIvLkpTdaV3HjlGbNwGqdlodA http://www.danstaryeast.com/products/nottingham-ale-beer-yeast. 100.000000 0.000000 +DlJWWl5iZmpucnZ6fkqOkpaanqKmqq6ytrq+v/aAAwDAQACEQMRAD8A9U4q7FXYq7FXYq7FXYq7 C=0 M=0 Y=0 K=5 CMYK 0.000000 85.000000 Bold Italic 50.000000 ... Temp control in the 62 degree range is critical. Vfcf5h/+S/8AM3/bJvv+oZ8pHNvPJ8efl8vLzrpC9KzEfejZDW5TjxSkOYCdLASyAHkX0JaXkdgz 9r4K12yBkLrqzGORjxUeEdejd7YQ3SGo4XCpIkF0oHqxeqvFjG/2lJHhkmDvLU+qzaNCdVH+nxtL CMYK X4nfpWuR/K4v5sfkGR1WX+dL5lU8u+ZvLs942mxWMmianKzn6hdQJbvKY1VmZGjLxSEK9aK5am9K It is appreciated for it’s ability to quickly produce a vigorous fermentation, and forms a compact yeast cake at the bottom resulting in a lovely clear beer. gRxcra3tbjS4UllPFeDG9t5nQAcm5VO/bwKpHcXv5uPZukGkaglxG1sIpH1HRVMqyx1naQiymVPR SPOT Classified as Saccharomyces cerevisiae, a top fermenting yeast. 4HAqvirsVdirsVdirsVdirsVdirG/O2iS6tBp8Y0+11KC3uTPcW93awXgosMgX01uJYFRuZUcga0 10.000000 30.000000 Windsor (also made my danstar) I'm a bit on the fence about. 1 0 obj <>/OCGs[12 0 R]>>/Pages 3 0 R/Type/Catalog>> endobj 2 0 obj <>stream 29.998800 CMYK 0.000000 u2NqnmiazZ6zpkOo2fMQy8gUkUpIjxsUkjdT0ZHUq3uMCUdirsVdirsVdirsVdirsVdirsVdirsV 0.000000 CMYK 50.000000 0.000000 0.000000 CMYK I swear you could use that for a hefe since if the temp is anywhere near the top of the range it really gets banana'ee (is that a word? JXkUNIaEghVIrv7gHMqOsMhsPvap9m44muL7v+KYp+fV3b3f5YadcpAttLLqEDSQqACtYJ9jQDpm 99.000001 CMYK WWA783Ck0ZgScVRS+Yfy61e/EdxDewah/o8DRSeY4xP6BnHo+mDqJRizRq7em1SjAqzM1CqpXkv5 PROCESS | Respect Beer®. e6TaheZaaT4uccZXZBxAJPJWUmltEeb9T1a/1/Rr9PK89tDaDVnlhupbOJJVv9Nb0nmIuhwUrE5k obHwFMHR4SNCFVJicvEzJDRDghaSUyWiY7LCB3PSNeJEgxdUkwgJChgZJjZFGidkdFU38qOzwygp Lallemand (Danstar) Nottingham Ale Yeast: If you are looking for amazing versatility from an ale yeast, look no further than Nottingham dry brewing yeast. 17.254902 dEYOicf0o0SBXUN8KbkAkHuqyTyT+X9x5XvbmSLUFmsZ6FLNVvFVDxAYhZby4hqWUHn6XM78mYmu 35.000000 When I have used Nottingham to make my IPAs I would typically pitch one packet at around 65°F and then let the fermentation take it up to the 68-70°F. CMYK 5fj/ADXNqH5ihVYaZaEsACnMVVhxqSfVpQ1NKV6fe+Lrf5kfx/nKMWi/ny/H+as/SX5k8G/3FWpc 0.000000 The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. OvLFVWPyzfzXHCbyF5bW2lb1LiWS4XmxmBjmPprp8gLlB8VXoQePI4qtXyt5j/3Hzt5X8rQywTRJ 0.000000 0.000000 False Black 3.000000 /pHP/NWS4Cx4wqW3/ORX5cXNzFbxSXZlmdY4wYKDkxoN+XicjP0gk8gyh6iAOZZJ/wArL8sfzTf8 PROCESS Danstar Nottingham Dry Ale Yeast Recommended fermentation temperature range between 14 to 21C (57 to 70F), with good tolerance to low fermentation temperatures (12C/54F) which also allows this strain to produce lager-style beer. VIp7H+zFXYqlF7oFzPqU99BrWoWRntxbfVoWt2gQgkrNHHPDNxlHLr0PcGgxVDv5b1mS2mtm80ak PROCESS p1FeuKrZvIXkeeSaS48v6dO9wyvMZbWGTkUQxr9tT0QkD5nxOKo3TfL2g6Wf9xmnW1iACoW2iSFQ mPTlPIoSYwzy20dQ23LnTArC7jV/zmaL6ta6REk8MQMt/PBatHK6qAyQxJqnKrv8Ss/AU2KjriqJ MyriadPro-Semibold.otf 80.000000 False yw1eLTIYU10nUI2dpL15NaIk9RFRy6rqyOWPAf7soOwGKpXc/kle6lq9jquuaxa6peWbgtLLb6kG application/pdf bWV1L6fl+SGKcCCJ9avIF9OYI0cgZ7Vg/qLGz8oxSi8V5Urh/kzBVcP2n9a/ynnu+L7B+pM7TVfL False 0.000000 a95U0XztHLq1lcJdTWitHf2ep+k5jgWaVvV05LiOR1iVGaN/Rccv5euFUog83+TILeBkj1C2hk39 Howdy all. 0.000000 10.000000 6qrMVo/qUHAihNcVZxpcWsRQU1W6t7ufb47W3e2TvX4HmuT4ftYqjMVdirsVSjzL5ZstftYYLl/S irkdHXkjBlqRUGoqDQ9PA4qppdWruESZGdlEiqGBJQmgYCvSu1cVVcVU2RJGkRwGRlAIPcVOKsT8 C=0 M=80 Y=95 K=0 Myriad Pro VrowajZlDJLLdW+o6l/oyJOJYI3tw2npGnoxWzp6WzBeauQiKxVV18taZp89mbbV9FFpbWqSzQHU c0m27y96k0 /HjlwyNH3FycWhyZI8URY94WR/k3+SUiqyT3ZV4vXUmWUVj9T0a7x/zilP4ZAdpYj/F0vkeV197M qbnJ2en5KjpKWmp6ipqqusra6voRAAICAQIDBQUEBQYECAMDbQEAAhEDBCESMUEFURNhIgZxgZEy bKOVQkiXsSugpQMJQCBSoyvU/wB1L+qfubdN/ex/rD730tpdv5bewtTPa2T3DKfWkmv54jUSIDzj The optimal temperature range for Nottingham yeast when producing traditional styles is 10°C (50°F) * to 22°C (72°F) * at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days endstream endobj 3 0 obj <> endobj 14 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC]/Properties<>/XObject<>>>/Thumb 26 0 R/TrimBox[0.0 0.0 612.0 792.0]/Type/Page>> endobj 15 0 obj <>/ExtGState<>/Font<>/ProcSet[/PDF/Text/ImageC]/Properties<>/XObject<>>>/Thumb 31 0 R/TrimBox[0.0 0.0 612.0 792.0]/Type/Page>> endobj 27 0 obj <>stream 5z8iea9e1K5m07zVc6NaT2sUUEUHrgwXEUwcygRTQCQSRGSNg1OoO5VaG1ZBJ5S0uRw73Go8ghj+ Vm9RDGUUFg/wkciBjYXhLGcLF2KvevIfkO887fkfDo9pdR2ksesSXJllDMtEj40+Hevx5Ami2gWE 10.000000 PROCESS Nottingham ale yeast offers high quality performance with every batch, allowing brewers to cover a variety of beer styles with just one yeast type. 59.999100 Having used this yeast a number of times I find it to be consistently reliable and of high quality. AKcEV43CjilRTctsAiK8a29/Pdr7ULTUrnR5F1C3tTZSXlvetFKY2t5YmeI+iwjkMs5k5UalFA7l irsVdirsVdirsVdirsVdir1K4/8AWcrb/tvn/ky+R6tn8LzrTdE1nVPV/Rlhc33oAGb6tC83AGtC Your Go-To Resource for Beer. CMYK aOzdVHeN8X9ZM9dpJRrhP4+Cz81/zN8peZfKVppOkoy3VvdRSfDEY4hDHE6UFaU3cUFOmdDpTlI/ xmp.iid:734433d6-6b9b-4dbe-ad3a-727a81f9be29 100.000000 PROCESS MyriadPro-Light PROCESS XYAVJJ8BSuKoC/8ANeg6fIsd7cmCRlD8GjkJAatK8VP8pzFza3FiNTNH3FysGiy5RcBY94UD558r 0.000000 100.000000 You can use ale yeast to make something akin to a lager. 0XSdL0rTorPS4Pq9mg5JGeRb4tyXLksWNdyxrhQj1XlXfpiq3FUs0S7so9c1bR7W3WH6stvezOrV CMYK 95.999998 It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. WvMPmKwu7LTVgN/pNtcWtgs9u8no2tikjsI1mlkVeClo1k+Nl7VqMmGEt0mufy186W1rcXUtinpW CMYK Blue 90.000000 0.000000 6o+FYi1eOxFNm+E/FtiqP0/Vk1C1W5gtbpI2LKFuIWtpKqSprFP6cg6bErv1G2Kon1pP98Sfen/N Open Type ZARIsvIFrFqEyBm27sx68aKr/wDlVuhy39tLfyLqGn2fxQaVcWOmfV/U/eAM3p2iP8CSBUAYU41N 0.000000 PANTONE 428 C PROCESS 10.000000 hdOdsA3D1a+NH+eBUTy/LSa1W0l8oSiNvSZbKTy9clKtGqx/8exhBEdFNW+ACjcaUCq671L8sYrU 0.000000 C=25 M=25 Y=40 K=0 8K6/qEcBjM0cgtHc0WX1OMYdeFQCPhIpiqXer5d0/UIodYuLO1Wa0ElvYt5g1YoqWojPAyhZIWUe 0.000000 PROCESS nFWOa55iu9O1E83eDTomhWRv0Zd3hcufiWOW3k6tyVR+6PEg1rXYqrWfnnQrxgkEeoGXmYnifTNQ ���� �]��ӻDh|��8đ�"���q� M#]̒��j�3?�H So it would make sense that we would even want to cross the ale/lager yeast barrier. PzMSN8cOVfxD4/Vz6lH2lvLBAI5bmS7cdZphGHP0RJGv/C5YBTj5JiRsAR8hf6SVbCwdirTMFUse 100.000000 PROCESS uuid:6705a9a5-44d5-544d-a090-3878ebe9a870 65.000000 35.000000 SeVtLjHITNex6zeMFKOGQem1mGd1pXsp8RWmSj2fhibEd/ef1sJdoZpCjLb3D9TP4zIY1MgCyEDm MyriadPro-BoldIt.otf CMYK 100.000000 10.000000 0.000000 0.000000 W7aePyVchFSWFoRbPxDrM7EmkAo0foSIe/wt/Kcfij4JXrtlq9+TdQeXZtPtUVpz6duwQRenASxZ C=75 M=0 Y=75 K=0 C=0 M=75 Y=100 K=0 0.000000 tomvIKxWsrQ+hK0MGmXJfgm8jmgUNtT4RiqZ2+va7p+uTDWfOFpbW8sIljguNTsjaenunBZJdKhL 0.000000 C=100 M=100 Y=25 K=25 CMYK Light Italic Version 2.006;PS 002.000;Core 1.0.38;makeotf.lib1.6.6565 25.000000 I have always had healthy and timely fermentations with this method. XYq7FXYq7FXYqhdW0221TS7zTLoE2t9BJbThTxb05kKNQ9jRsVeb/wDQtv5af77vP+kg/wDNOS4y DLJw9L1fRlaNZuFTx9VVD099tsSlM8CuxVhPnHQPzAv9Vll0DVBaafNbQR8TdGB45oWnaQov1S7X M2rW6l2meKSOK1b92pHxgIC1NlIoQcKou+tNPtLSbULuLTxbhudzcSeaNbuZohb0aCWNjAZE4nmW 0.000000 CMYK iqvirsVdiqWeZreK40G+il+tBGib47D/AHrUjcPb0BIkU7qRvXFWHS6vbmytoZ73zW6gx/6V+iHM CMYK CMYK C=0 M=0 Y=0 K=10 100.000000 80.000000 Nub1EYYiSnEtIKBVq71wwx3TahpbQ3cM8kF5p0us+YWSZFUXkbqFtpO1F4tD8QolQPgxVWki06C+ 35.000000 57.999998 100.000000 SOkXqMYjJp1iq1KMixNKf2d+ROKsu1zWYLjyxY6tPNcaEs/p3HG7kNjJDWJnMd0Qk4TgtS6sOIpu tK98Co/FXYq7FUNf3jWyIVXlyNDXtiqU6p5k1O0ZBbaPNfI0SyF4i1Ktz+HZGG3Ad++YOp1U8cqj The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. PROCESS PROCESS 60.000000 Vacuum Sealed Quality Ale Yeast For Up To 25 Litres Temperature Range - 14C To 21C With A High Alcohol Tolerance Approx 14 % ABV A Great Choice For Creation Of Higher Alcohol Specialty Beers Tony's Tips. jeNggk/eq8CmNSrfCz0DbhSSCMCpzZ3P1m1juPSkg9ReXpTLwkX2Zd6HFVbFXYq7FXnHn61mvfOO SPOT nhXjSvQPzWs9K0W20Z9Fa4s4JLiV5PrbJM7XMV3bsSxieMEQ3gFQlSVqdiAqYoEkPP8AmZD/AIj8 mUYtAkjrn877lotPFvpEcc1kmkI7yyrOrjSHlkHFWiBjMrTdVaqgdTXBwrxpjo//ADkG+lT87fQg jY5024cnBK6EvI8kLb+X7mBSqazfFalgG+qmjFWBP9x3ZudDtX22yAx11P2fqb56uMueOH+y/wCK PROCESS 60.000000 mNnSvxAtyHIkr8Sq7TtTv7mPT1fzhZpfwFolge/tkt2mgJhdIrcabZmVfj+Kh+BlUb1aqqItPN97 PROCESS 1 JPEG With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! UtHhMxZi8CRygvElQzRTkqKyY3PCNUQnk6OzNhdUZHTD0uIIJoMJChgZhJRFRqS0VtNVKBry4/PE 8H+LqnHoMVZFawtBbRQvM9w0aKjTy8fUcqKcn4BF5HqaAYqqYq7FXYqkV55M0q7l9R7rVIy0rTOs rSSiJQupMYXpGS3xv9WvefFqFBxFMVSH/A91b29vFp3kfynF6NZAJJXbjNFyFuysNPDEry5FzvuQ 89.999400 C=25 M=40 Y=65 K=0 AAIRAQMRAf/EAaIAAAAHAQEBAQEAAAAAAAAAAAQFAwIGAQAHCAkKCwEAAgIDAQEBAQEAAAAAAAAA The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. I have never cold crashed when using Nottingham yeast; I was always satisfied with the clarity without cold crashing (I do use re-hydrated Irish Moss as a kettle fining). 100.000000 Default Swatch Group cyfgSFVVpC1egUe+VywwkbIBI8myOacRQJAPmlcd9pv1Ca7TypchYAiQwCCzEsscjFqxJ62yqTyZ 256 PROCESS gED3h29a5sGn+EAihqFPQ5zGPsjVR939Z3sO0NPdy3CDt/PH5ex3ERk+pPbJ9qIaVQ1pT4SeQH3Z CMYK 0.000000 100.000000 DBAMDAwMDAwQDA4PEA8ODBMTFBQTExwbGxscHx8fHx8fHx8fHwEHBwcNDA0YEBAYGhURFRofHx8f PROCESS C=40 M=45 Y=50 K=5 i+s6lY3EcTWDSRXFusCTygKbknRmd5FMoXircgikuA25VRWi+a/NWkXt9eagNZ8wWdxWWHT00y8W PROCESS RRXdn510u49L0Le4S41OzjHqxTos7SRx2BpyjmpIKD0/hNCaUVS278weZvL/AJctNSj8229xbPAF SPOT MyriadPro-Regular Copyright © 1996-2021 BeerAdvocate®. PROCESS +VuXocQmTvR99Jl+bciv5Ysm+vXt2TeKAl+0JZQkLiqrCNuXcnrTDo9SMlgbV5UutwmFb38bV7Hy 75.000000 Myriad Pro Light Italic.otf 0.003100 CMYK High Attenuation and Flocculation. >mթ�ջ-4��6WF{z�a��=P���(e,4����P�w�d#U���ć���?�k�C?����r��Cc��Q#F�h��ma�֜�fE�f������=/��i���9n5�V��˓�7�=��i�3����-�w'���D�K�&��"!��3I�ꚱ��t��� Z�������٭1~1��ByS�c��i�2��Q3���Ckl�M�����Hf5�HJߜp_�b�^W�!�+%�lZ�қ)�;���-I �ٖ��L��^����n���|����1D�:� $��RF����g��9�z�ŞS��}�h|���3&G�.��/YU���I<7���΄��� J����ު�}y�v �0v�䲂$3J��a�N�wjί2��u�`(`�a�%�;�ZH���F֗5lt˽$�I��]�+. C=5 M=0 Y=90 K=0 EuoxaNqkumKz6ilnK1kkYVnMwRzHxD1UnlTrthCoSwXStWsLfUERJ0uo1kE3EKW5AGppihANYWul 70.000000 0.000000 Open Type Diastaticus: Undetectible Oe4lFuZzJ1IonIMONStCqzS/zE1GeS7ij83Wl/e6esZv7ePQ78xwyTCQ0m9NuUUUfFauW+Gjc6VH I personally see no need for two packets; one packet will work just fine. Myriad Pro p66ZqvmK9FkS6vIupi7uVRwDzS5bTrS4MnNmpykKqtBxPUBWTWnkzULS3hgh8160ViVULSvZTvIE xV2KuxV2KuxV2KuxV9x/mH/5L/zN/wBsm+/6hnykc288nyJ+V90tr+YWg3DCqxXIZgPDi2Wy5NUe KqN3eWlnbvc3cyW9vHQyTSsERQTSrM1ANziqH0LR4ra71DVfrIvJdWeORJ1UKq20aUhiBUlXC8nY 19.999700 Typically I ferment it at 62-68 (Pitch @ 62, let ramp freely and rest @ 68). Version 2.106;PS 2.000;hotconv 1.0.70;makeotf.lib2.5.58329 C=85 M=50 Y=0 K=0 40.000000 jcQwIHSMcgBRqvUkEhgrM31HT0jjke6hWOVecTmRQHUU+JSTuPiG48cVVy6BwhYB2BKrXcgdaD2r 0moG20+PQZRchRbRjWbiU3qqyu0cKvAkL8RGCeDuAQFYAGuGPZ2Aco8/M/r8mMu0c8ucuXkP1ead It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavour of malt & hops to develop. Mw4iSB5DiP7P7UstfPHmESIbk6QY3IBAvlVlqCT1TtTKY6mXXh+bmZOy8VHhOW/6n7WZWWpNc2MN 91.000003 C=10 M=100 Y=50 K=0 40.000000 F/MKxWzcys6LC5vwqyOqgxwv6XwNRgoOKpba+dvy0e5sXutOvNOSG3B067XzBFE/pyeokaSONRiq uuid:f9fa0874-0f3f-8c46-a35f-17a74fa49b00 Typical Analysis of Nottingham Yeast: Percent solids: 93% - 97%; Viability: ≥ 5 x 10 9 CFU per gram of dry yeas ; Wild Yeast: < 1 per 10 6 yeast cells. PROCESS 0.000000 15 - 22°C (59 - 72°F) Aroma. 75.000000 CMYK Yq71pP8AfEn3p/zViqV3fmm0tLp7WWy1FpEBJaGxuZo6Bee0sSPG23YN1267YqpP5z09FVjYaqQ3 0.000000 zIXN22nXiLH8YjCyI0SyqxYig4dN+gJCqd2V/BeCUxJMghf029eGWAk8FeqiVULLRx8S7VqOoOKo BT0Xkd2p44eyiDqbAob7I7VBGmomztuzsjzQbmccuMFX9Ej0q0o3DqD3p1zrXk1rf4tFxKEo0I9Q LAB C=0 M=0 Y=0 K=100 CMYK CMYK NLslnt+EbkymmrUasoZHRW3/AGSN6Sjp8cTYjEH3IlqMkhRlIj3p3Z6/+Y92UaC0gkt7gy/vltrV A2U9cni1+GchGMrJ8j+phl0GaETKUaA8x+tOMzHDdirsVdirsVdirsVdirsVdirsVdirTqGUqehx PANTONE 185 CV Vhn5grFa6Zp0EUWnyI10OUeqXFzaxFeLfDHNbxzcZGZgEDLQ1oKtTKc+mhlFTFhvwameI3A0WEv5 VOGKRp9pBV124k/GCqCXzbrEuorHD57s47+QLyKX1o3qGRA3NLYaGhmHpLWMmQ9hXfdVNtf83arZ P1PL2GJSxTSvOUdxq0s/6b9WeS6FoNCKKvplagqGoK1Pf6K9s1ep8cGOSB24qMSPxu5OTWYIxGIx yBgInuCwZa8igBUtueIxVklr+X2iW1tbWsV1qogtoXgWP9K6gAwkBBZ+M4qw5HjTpXbotFV+j+Qf moJbTrdNbS6zflpWt5FK3jO0RCMswDSKUk7jkxNCqmOjeXbqXVhPqBjextVhnilj13U7yblGSYZ3 0.000000 ldgki8VlHM8q0VSjKoLy15P1rzKi3Vn5i8sDWI6NaPoHp+otvbGNhGfVt5WiRJmiYqsYC7fz4q9a The neutral flavor profile is excellent for emphasizing the natural flavors of the malt and hops. 10.000000 lallemand-tds-nottingham-021317 CMYK xmp.iid:114c17af-8f62-4471-bd75-86d91c3aa525 CMYK Fermentation temperature range: 14°C - 21°C, but also you can brew up to 12°C for Lager beers. 25.000000 100.000000 5.000000 CMYK ZuXJTUPxFR7DwxVqfyF5FuFK3HlzS5lZubLJZW7AtyduRqh35Sufmx8TiqegACg2AxVaP71v9Vf1 CMYK 40.000000 OTF 1.006;PS 001.000;Core 1.0.23;hotunix 1.28 @�O����d?d!hW��<1��o��ۺ�¸���>$��y(*C?�t�����R��N�M-J�1����^��UŻ MyriadPro-LightIt M65qseja7olzFcwxsLZdR1i29MrczFDDCU1SQP8AvYjSNKhGX9k0wKmvlH8wfy68vWz6R5Zs7dNO kCHqP/KuvNn/ACyr/wAjY/8AmrOO/kjUfzftD2P8r6f+d9hT7yV5P17S9dS7vYFjgEbqWDo27DbY 27.000001 Hx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8fHx8f/8AAEQgAyAEAAwER CMYK xmp.did:4cce2fc6-5835-40e8-ab92-ce9cc19ff145 C=0 M=35 Y=85 K=0 With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! 5uXzWYdCvtV031Le35XCQm401lDyet9qwvo4ZI0+IkuvPZfA4VYzb6t+Y8Mt8J9W1P8ARkUaPp1v 20.000000 0.000000 eLCrzObZQyVt5Gt7X0nUStxBDAAt/NTFWrTyLcx6VNav5Q8rx3C2ywW0kLyBWX7bROfqYkVRJ0YO C=35 M=100 Y=35 K=10 PROCESS C0dx9YLyJAsYCysbgcmZmBCDYGhA4V40r178xIdUi1KOHSVtf0lp8FhJJ67Sycre7S6EjuyBpKLG c/8AJpsIV8t/lPaafPpOuiXy+2u6gkEstiDDaywRNHCwLzGWSGYKPUG0bdaEAsFyyTVFg+kxyReZ CMYK Optimum temperature range: 50º - 72ºF (10º - 22ºC). 1OT0ZXWFlaW1xdXl9WZ2hpamtsbW5vY3R1dnd4eXp7fH1+f3OEhYaHiImKi4yNjo+Ck5SVlpeYmZ Nottingham is a nice, neutral yeast that is suitable for brewing IPAs. 0+PzhJSktMTU5PRldYWVpbXF1eX1RlZmdoaWprbG1ub2R1dnd4eXp7fH1+f3OEhYaHiImKi4yNjo PROCESS 0.000000 SSJyLnQlAlKuyyGnEj7PEqBiqYGTznMpAvNbT6hIInFZ4oruRnC8+X6Eln4Mj/GV4oh+xsC4VWXk 50.000000 95.000000 wtJJbqpRkjHwsaAcagVGKs00ex0mx06G00mKGGwgX0oY4AAiiP8Ad8fh7rxocVRQ/vW/1V/WcVYR 25.000000 nni5N1eWmqavbTOoD2ghuyGM8KcI4Wl0eOKIAo37wRlkY1dlqUxVAzal+Z6vbyzJq8sIjgCwo8zT PROCESS EnM7s7s/LiyiUhtv1DgdpdoYsuIxid77noedE867FXYq7FXYq7FXYq7FXYq7FXYqpzMF4MQSA2/E fG6igJ9sjjEhEcW5QEq8nXdzc3XmQTSmVYNWeGAFuQRFtLc8Bu3EciTT36ZYVDJMCVC7vI7WMO9T 0UaMlujXQ5r/AKPa20ReQQAtxW0JZRRWLA0BRceBPGo67+fP6VudNmPl9LddPvrHUeKXTnnNZB1I PROCESS dWyRoiOoVZbmX0+Dl+ITlurfCfiFSqlqA0OWSC5S0tbNhcRyP/zpVxNeXQd1jmKXHJ7d1uAaM8S1 PROCESS 100.000000 Version 2.106;PS 2.000;hotconv 1.0.70;makeotf.lib2.5.58329 PROCESS 0.000000 PROCESS Up8S0PWv+7/lg8bW/wAyP4/zk+Dov58vx/mp9os2sy28jatAlvOHpGsZBBTgpqaPJvzLDrmfppZS dI/5brf/AJGp/XFXfpnSP+W63/5Gp/XFXfpnSP8Alut/+Rqf1xV36Z0j/lut/wDkan9cVd+mdI/5 Nottingham Ale Yeast is for sale at Adventures in Homebrewing. Fermenting temperature range is 12° to 21° Celcius. VPhJD7UJHU9s5HBHCYCxC+tzI6jpXn9/c9bnlmE5UZ10qET0PW/L7u9d5AeB/OReCL0IWWYxw8i/ 4.998800 C=40 M=65 Y=90 K=35 CMYK WzgW/YUa7ESCYgim8lOXT3w2arow8OPFxUOLv6orAzdirsVdirsVdirsVdirsVdirsVdirsVdirs l1P8z0luYItNnlRljS3u3h09ApBCO1BqLNVt3LFKDoI6ijFUJPrH51QxP6WkwXTRzmFT9Wto3kiE PROCESS 70.000000 C=75 M=0 Y=100 K=0 9m5R/D1rmOdX39yL0z8hfyi1SOSWxa8mSJzHIfWdaMADSjIvjl2HVxygmBumnNpJYiBMVaN/6Ft/ Nottingham is a nice, neutral yeast that is suitable for brewing IPAs. Nottingham offers great performance with every batch, allowing brewers to cover a wide variety of beer styles with just one yeast type. sy6Tf+izBioQSNCqjlxqGJCU35YqyOJxJGkgBUOA3FtiKitDirh/et/qr+s4qxbUtG8w3fm6B2hU 0.000000 dqEKh5UqvgVXomm/Wv0fb/Wwy3QjUTB2Rn5gUJZo1RCT34qB4DAqIxV2KuxVjHmPQbq9uJ5E8v6L It is known to be a quick fermenter, primary fermentation usually being complete in a matter of a few days. 0.000000 0.000000 CMYK This highly Flocculant and versatile yeast has a Neutral taste allowing all the subtleties and fullness of the Brew flavours to come through. OpS+XLiHVrwxpbP9Y115/rPO45xS0iBZKySGNjxiZdiyqFOKprpnmnzxovl6wtE8sUNqqrPH6ur3 0.000000 0.000000 Z/r4/MS6jjsI0iu0uJtOjhakpLPKs1qoDO6shZONKFV40xVkHkl7N9LmNr5lbzShuJC1+8lrL6ZY ... yeast handling, fermentation temperature and the nutritional quality of the wort. It is my first consideration when brewing a Pale Ale style, it begins fermentation well, has a broad temperature range (I generally ferment a Pale Ale 18c - … Stans 0.000000 dirsVdirsVdirsVdirsVdirsVdirsVdirsVdiqG1TUINN0y71G4DG3soZLiYIAW4RIXagJG9BiqB AQBIAAAAAQAB/+4ADkFkb2JlAGTAAAAAAf/bAIQABgQEBAUEBgUFBgkGBQYJCwgGBggLDAoKCwoK 0.000000 Respect Beer®. xkTN6dx5gSPkIw5VTFpzIy8Vk+FagsEFOUlBEwHn8y3R1EgKAj/pYn7x9vNmWg3NzdaRa3FzD9Xn It weirdly has changed its name from British ale yeast M07, for marketing reasons presumably. 8MjIkdLbcUIyu5CPvv8AQCwlPIsi3UPp+TdFZY3cXYGjWEURBYmKWENdMzsgTj/eL9rlTsKZTmTs 50.000000 95.000000 95.000000 �fd����c�|c��L`�����Qf�>s����gBt��0���^��_����6�Y���r37�͘@`���x3�Q�n�K�;e�3',+ 0.000000 w0hXzbq6rIoBTjprANw4l1LWTMCT8VAaV6ADbFU2uNMM2mpYi8uYiiqou43AnPEU5FypBJ6nbfIz OQ1NPhWQs3GlKUChSOWKsg0XT5NP0u2spZjcSQLxectM5Y1JJ5XEtzMev7cjH3xVQ81f8ovrH/MD eYYNWlaV5mvzyv8ANYv58fmGz8rl/mS+RbOpeW/Robqz9H1DJvJFx9VXDlutOQdg1etcfzWLnxR+ YsuysFJYEBClT0f8w7eS8XXItEvriw+vXXoyobU8pLZtRu51Ui5UfDaXvOu6uVZBWvLGlt5d5+0z 100.000000 Below is information from the Danstar website for Nottingham: “The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F)…”.
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