Nottingham vs. Windsor: Lallemand Ale Yeasts

Choosing between Lallemand Nottingham and Windsor ale yeasts hinges on desired attenuation and ester profile. Nottingham delivers a cleaner, drier, more neutral beer with high attenuation and good flocculation, ideal for crisp ales. Windsor produces a fruitier, fuller-bodied ale with lower attenuation and moderate flocculation, perfect for traditional British styles emphasizing ester character.

Choosing Your Ale Yeast: Nottingham vs. Windsor – A Master Brewer’s Deep Dive

When I first started delving into the nuances of yeast selection, I confess, my approach was often rudimentary. “Ale yeast is ale yeast,” I’d tell myself, grabbing whatever was on sale. Oh, the mistakes I made! My early English ales, meant to be rich and estery, often finished too dry and crisp, while my attempts at clean, hop-forward IPAs sometimes had an unwelcome fruitiness. The culprit? A fundamental misunderstanding of specific yeast characteristics, particularly those two workhorses from Lallemand: Nottingham and Windsor. I learned the hard way that while both are Saccharomyces cerevisiae, their performance envelopes and sensory contributions are vastly different. Today, after two decades of brewing everything from session IPAs to barrel-aged stouts, I can confidently tell you that understanding these differences is paramount to consistently hitting your target beer profile. Let’s break down why these two distinct strains are critical tools in my arsenal, and how you can leverage their unique attributes to elevate your own brewing.

The Brewer’s Math: Unpacking Attenuation, Pitching Rates, and ABV

Brewing, at its core, is applied chemistry and biology, underpinned by precise mathematics. Guesswork leads to inconsistencies, and that’s not how I operate. When comparing Nottingham and Windsor, the math really illuminates their divergence, particularly regarding attenuation and its impact on final gravity (FG) and alcohol by volume (ABV).

Apparent Attenuation and Final Gravity Calculation

Apparent Attenuation (AA) is crucial. It tells you the percentage of fermentable sugars converted to alcohol and CO2. For Windsor, with its typical 60-70% AA, and Nottingham, with its 75-80% AA, the difference is significant. Let’s say I’m aiming for an Original Gravity (OG) of 1.050:

• Nottingham (78% AA):

  Expected FG = OG – (OG – 1) * AA

  FG = 1.050 – (1.050 – 1) * 0.78

  FG = 1.050 – (0.050 * 0.78)

  FG = 1.050 – 0.039 = 1.011

• Windsor (65% AA):

  Expected FG = OG – (OG – 1) * AA

  FG = 1.050 – (1.050 – 1) * 0.65

  FG = 1.050 – (0.050 * 0.65)

  FG = 1.050 – 0.0325 = 1.0175 (approx. 1.018)

This 6-7 point difference in FG profoundly impacts mouthfeel and perceived sweetness. Nottingham will yield a much drier beer, while Windsor will leave more residual sugar, contributing to a fuller body and perceived maltiness. I always factor this into my malt bill design; for a Windsor brew, I might dial back specialty malts slightly to avoid an overly sweet finish, or embrace it for a rich, malty ale.

Alcohol By Volume (ABV) Calculation

The standard formula I use for ABV is straightforward:

ABV = (OG - FG) * 131.25

• Nottingham (OG 1.050, FG 1.011):

  ABV = (1.050 – 1.011) * 131.25

  ABV = 0.039 * 131.25 = 5.12%

• Windsor (OG 1.050, FG 1.018):

  ABV = (1.050 – 1.018) * 131.25

  ABV = 0.032 * 131.25 = 4.20%

Again, a significant difference. Nottingham, due to its higher attenuation, will typically produce a higher alcohol beer from the same starting gravity, assuming other factors are equal. This is critical for recipe balancing, especially for sessionable beers where ABV targets are tight.

Yeast Pitching Rates

Proper pitching rates are non-negotiable for consistent fermentation and preventing off-flavors. My standard for most ale fermentations is 0.75 million cells/mL/°P. Lallemand’s dry yeast packets typically contain 11 grams, which equates to approximately 6 x 10⁹ viable cells per gram, totaling 66 billion cells per pack.

For a standard 19-liter (5-gallon) batch with an OG of 1.050 (12.5 °P):

Target Cells = (0.75 million cells/mL/°P) * (19,000 mL) * (12.5 °P) = 178,125 million cells, or 178 billion cells.

This means for a 1.050 OG, 19L batch, I’d ideally pitch 2.7 packets of Lallemand dry yeast (178 / 66 ≈ 2.7). I often round up to 3 packets or prepare a starter if using a single packet for a higher gravity brew. Under-pitching can lead to sluggish fermentation and increased ester production (especially with Windsor at higher temps), while over-pitching can lead to bland flavors or autolysis off-flavors in extreme cases. For more resources on this, check out BrewMyBeer.online.

Step-by-Step Execution: Brewing with Nottingham and Windsor

Consistency is built on process. Here’s my refined step-by-step approach for utilizing these yeasts effectively, drawing from years of fermentation logs.

1. Yeast Rehydration

Never just sprinkle dry yeast onto your wort. Rehydration optimizes cell viability and vitality. I use a sterile solution of 10 times the yeast’s weight in water, held at precisely 30-35°C (86-95°F). For an 11g packet, that’s 110ml of water. I gently stir to break up clumps, then let it sit for 15-20 minutes. This allows the cell walls to properly rehydrate without osmotic shock. After this, I’ll temper the slurry by slowly adding small amounts of wort over 5-10 minutes until the slurry temperature is within 5°C (9°F) of the wort’s temperature.

2. Wort Preparation and Chilling

For both yeasts, my goal is to produce a high-quality wort. After boiling, I chill the wort rapidly to my target pitching temperature. This is where the paths diverge slightly:

• For Nottingham: I aim for a pitching temperature of 16°C (61°F). This provides a balance of clean fermentation and good attenuation. Fermentation temperature will be allowed to rise to 18°C (64°F).
• For Windsor: I pitch slightly warmer, at 18°C (64°F). This encourages the ester production Windsor is known for. The fermentation temperature will be maintained at 19-20°C (66-68°F).

Proper aeration of the wort before pitching is also crucial for healthy yeast growth, especially for higher gravity beers. I typically use an oxygen stone for 60 seconds at 1 LPM.

3. Pitching and Fermentation

Once the wort is at target temperature and aerated, I gently pour in the rehydrated yeast slurry. Seal the fermenter and attach your airlock.

• Temperature Control: This is non-negotiable. I use glycol chillers or fermentation chambers to maintain my target temperatures. For Nottingham, I start at 16°C and allow it to free rise to 18°C. For Windsor, I target a steady 19-20°C to encourage its signature ester profile. Swings can lead to off-flavors or stalled fermentation.
• Gravity Readings: I take daily gravity readings starting on day 3-4.
  • For Nottingham, fermentation is usually complete within 5-7 days, with gravity stabilizing around 1.010-1.012 for a 1.050 OG beer.
  • For Windsor, it might take 7-10 days, stabilizing around 1.017-1.020 for the same OG.

  My rule: three consecutive days with the same gravity reading means fermentation is finished.

• Diacetyl Rest (Nottingham): While Nottingham generally produces low diacetyl, for certain styles (e.g., Kolsch, Altbier, or higher gravity brews), I’ll raise the temperature to 20-21°C (68-70°F) for 2-3 days after primary fermentation is nearing completion (e.g., once SG drops below 1.020). This helps the yeast clean up any diacetyl precursors. Windsor rarely requires this due to its low diacetyl production.

4. Cold Crashing and Packaging

Once fermentation is complete, I cold crash the beer to 0-2°C (32-36°F) for 2-3 days. Nottingham’s high flocculation means it drops bright very quickly. Windsor, with its moderate flocculation, might require fining agents (like gelatin or BioFine) or extended cold conditioning to achieve desired clarity, if that’s your goal. For traditional British ales, I often embrace a slight haze with Windsor.

Troubleshooting: What Can Go Wrong

Even with meticulous planning, brewing has its variables. Here’s what I’ve encountered and how I address issues specific to these two yeasts:

Stuck Fermentation or Under-Attenuation

• Nottingham: If Nottingham stalls above its expected FG (e.g., 1.018 for a 1.050 OG), check your temperature. It might have dropped too low, slowing the yeast. Gently rousing the yeast or increasing the temperature to 20°C (68°F) for a few days can restart it. Ensure proper nutrient levels in the wort and adequate aeration at pitching.
• Windsor: Windsor is notoriously low attenuating. If you’re expecting 1.012 and it’s stuck at 1.025, you might have miscalculated its typical performance. However, if it’s significantly higher than even its 1.017-1.020 range for a 1.050 OG, it could be temperature related (too cold), under-pitching, or insufficient wort fermentability (too high a mash temperature, generating unfermentable sugars). Raising the temperature to 22°C (72°F) can help coax out a few more points, but don’t expect miracles with Windsor.

Off-Flavors

• Excessive Esters (Nottingham): If your “clean” Nottingham beer tastes overly fruity (apple, pear), your fermentation temperature likely ran too high (e.g., consistently above 20°C / 68°F). Precision temperature control is key for Nottingham’s neutrality.
• Insufficient Esters (Windsor): If your Windsor beer lacks its characteristic fruitiness, it might have fermented too cold (e.g., below 17°C / 62°F). Ensure you maintain the warmer end of its range for optimal ester production.
• Acetaldehyde (Green Apple): Common with both if fermentation finishes too quickly or is disturbed, or if the yeast hasn’t had enough time to clean up. Allowing adequate conditioning time and a diacetyl rest for Nottingham helps.

Poor Clarity (Especially Windsor)

Windsor is a low flocculator. If you’re aiming for crystal clarity, don’t rely solely on time and cold crashing. You’ll likely need fining agents (like isinglass or gelatin) or filtration. Nottingham, on the other hand, usually drops brilliantly clear on its own within days of cold crashing.

Sensory Analysis: My Experience with Each Strain

This is where the rubber meets the road. What do these yeasts actually *do* to the beer?

Nottingham Ale Yeast Beers

• Appearance: Typically brilliant to very clear. Sediment compacts well. Color is true to the malt bill.
• Aroma: Very clean, subtle bready or neutral malt notes. Low to no yeast-derived esters or phenols, especially when fermented cool (16-18°C). At warmer temperatures (above 20°C), I’ve detected very faint pear or apple notes, but it’s never overpowering. Hops shine through brilliantly.
• Mouthfeel: Dry, crisp, and refreshing. Body can range from light to medium depending on the grist and mash temperature, but it always finishes dry due to its high attenuation.
• Flavor: Clean, showcasing malt and hops. Bready, sometimes a slight mineral note. The finish is dry, contributing to high drinkability. It’s a true workhorse for many styles where a neutral fermentation character is desired. My go-to for West Coast IPAs and anything I want to be distinctly “clean.”

Windsor Ale Yeast Beers

• Appearance: Often hazy, sometimes persistently so, even after extended cold crashing. Sediment can be fluffy and slow to compact.
• Aroma: Distinctly fruity. Strong notes of pear, apple, and sometimes a hint of banana or dried fruit. There’s a noticeable yeast character that complements traditional malt-forward British styles. Hops are often subdued and integrate rather than leap out.
• Mouthfeel: Fuller-bodied, rounder, and often softer due to higher residual sweetness and lower attenuation. It creates a satisfying, chewy texture ideal for traditional ales.
• Flavor: Malty and fruity. The esters from the yeast blend seamlessly with the malt profile, creating flavors of caramel, biscuit, and dark fruit (depending on the malt bill). The finish is sweeter, leaving a lingering richness. This is the yeast I grab when I want a classic English Bitter or a robust Porter that exudes character. Its distinct profile truly sets it apart.

Frequently Asked Questions

Can I use Nottingham for pseudo-lager styles?

Absolutely, and I often do. Fermenting Nottingham at the lower end of its temperature range, say 14-15°C (57-59°F), produces a remarkably clean, crisp beer with very little ester production. With proper diacetyl rest and extended cold conditioning, it can mimic a clean lager profile quite convincingly. It’s a fantastic strain for Kölsch, Altbier, and California Common styles where you want ale fermentation convenience with lager-like cleanliness. You can find more alternative yeast uses on BrewMyBeer.online.

Why does my Windsor beer remain hazy even after cold crashing?

Windsor is known for its low flocculation, meaning its yeast cells tend to remain suspended in the beer rather than settling out. This is a characteristic feature of many traditional British ale yeasts, contributing to the style’s appearance. To achieve clarity, you’ll almost certainly need to employ fining agents like gelatin (2g dissolved in 100ml hot water, added to fermenter after cold crashing for 24-48 hours) or Super-F. Some brewers also filter for commercial clarity, but for homebrewing, fining is usually sufficient if desired. Embrace the haze for authentic British ales!

What’s the ideal pitching rate for these Lallemand dry yeasts?

My go-to is 0.75 million cells/mL/°P for standard ale gravity. For a 19-liter (5-gallon) batch at 1.050 OG, this means approximately 178 billion viable cells. Lallemand 11g packets usually contain ~66 billion viable cells, so I generally pitch 2 packets for a 1.050 OG batch to ensure healthy fermentation and minimize stress. For higher gravity beers (above 1.060), I recommend pitching 3 packets or preparing a small starter from 2 packets.

How do I manage diacetyl with Nottingham, if it produces moderate levels?

While Nottingham is generally clean, it can produce some diacetyl precursors, especially in higher gravity worts or if fermentation is stressed. My method is a diacetyl rest: once primary fermentation is mostly complete (e.g., 2-3 points above target FG or gravity has started to slow significantly), raise the fermenter temperature to 20-21°C (68-70°F) for 2-3 days. This encourages the yeast to reabsorb and metabolize diacetyl into flavor-neutral compounds. Always perform a forced diacetyl test before packaging if you’re concerned.