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Nottingham and Windsor are Lallemand’s two flagship dry ale yeasts, both English-origin strains, both reliable and widely available, but producing such different fermentation profiles that they’re not interchangeable in any meaningful way. I’ve used both extensively in British ale recipes and they represent two distinct philosophies: Nottingham is a clean, high-attenuation workhorse; Windsor is a character-forward low-attenuation strain that produces the fruity sweetness of traditional British cask ale.
Nottingham vs. Windsor: key specifications compared
Lallemand Nottingham: English Ale yeast, isolated from traditional British brewing stock. Attenuation: 73–82% (very high, among the most attenuative dry ale yeasts available). Flocculation: medium-high. Alcohol tolerance: up to 14% ABV (one of the highest alcohol tolerances in dry ale yeasts). Recommended temperature range: 10–21°C (50–70°F), with unusual cold tolerance. Flavor profile: clean, neutral at temperatures 17–21°C; slight fruity-ester character at warmer temperatures. Nottingham’s most remarkable characteristic is its wide temperature range, it ferments cleanly at lager temperatures (10–14°C), producing a lager-like clean profile in ales. This makes it popular for hybrid styles (California Common, cream ale, cold-fermented ales) and for “emergency lager” recipes where proper lagering is impractical. High flocculation at lower temperatures. Lallemand Windsor: English Ale yeast with distinctly different character from Nottingham. Attenuation: 65–70% (low, significantly lower than Nottingham; finishes considerably sweeter). Flocculation: medium (less compact settling than Nottingham). Alcohol tolerance: up to 12% ABV. Recommended temperature range: 17–23°C (63–73°F). Flavor profile: distinctly fruity, estery, full-bodied, Windsor produces the fruity, mildly sweet, yeast-forward character of traditional British cask ale. Stone fruit, berry, slight butterscotch notes at lower fermentation temperatures. The lower attenuation means Windsor beers have noticeably more residual sweetness and body than Nottingham beers from the same recipe. Windsor at 18–20°C produces excellent British mild ale, ESB, and best bitter character that is authentically British in a way that Nottingham at optimal temperature is not.
Nottingham vs. Windsor: which yeast for which style
Use Nottingham when: you need high attenuation, cold fermentation capability, or high alcohol tolerance. Ideal for: American and British strong ales where the high alcohol tolerance prevents stuck fermentation, cream ales fermented at 14–16°C for maximum lager-like cleanness, hybrid lager-style ales, and any recipe where you want clean fermentation but only have dry yeast available. Nottingham is also excellent in NEIPAs and American IPAs as a clean-fermenting dry yeast alternative to US-05, at 18–19°C, Nottingham and US-05 produce nearly identical results, though some homebrewers find Nottingham slightly cleaner. At 10–12°C, Nottingham produces a cold-fermented ale that passes as a lager to casual tasters, the most practical use of its exceptional cold tolerance. Use Windsor when: you specifically want the fruity, full-bodied, traditional British cask ale character, English mild, best bitter, ordinary bitter, ESB, and English brown ale. Windsor’s lower attenuation leaves enough residual sweetness to balance English hop bitterness in the way British ale tradition requires. The fruity ester character complements Fuggles and EKG in a way that the cleaner Nottingham doesn’t. Windsor is not appropriate for hop-forward American styles where its low attenuation creates imbalanced sweetness and the fruity esters compete with modern hop character. The critical difference: In a recipe targeting 1.010 FG, Nottingham will typically reach it; Windsor will finish at 1.013–1.015. This 3–5 point difference represents meaningful sweetness and body that changes the balance of the finished beer. Always check the expected FG range from Windsor when designing recipes, reduce fermentable malt slightly versus a Nottingham recipe to hit equivalent body levels.
Common Questions
Can Nottingham ferment at lager temperatures to make a proper lager?
Nottingham can ferment at lager temperatures (10–14°C) and produce a clean, lager-like beer, but it does not produce a true lager because it remains an ale yeast, it doesn’t undergo cold fermentation the same way Saccharomyces pastorianus lager yeast does, and at cold temperatures it ferments slowly and may stall before reaching terminal gravity. The practical result is what some homebrewers call a “pseudo-lager” or “cold ale”, clean, crisp, relatively neutral ester profile, refreshing character that satisfies drinkers expecting lager character without the 6–8 week lagering process. Nottingham at 12°C for 3–4 weeks produces a beer that most casual lager drinkers accept as a lager without detecting the difference. For serious German or Czech lager production where true lagering character (the specific sulfur compounds, the cold-driven flavor development, the long cold conditioning) is required: use a genuine lager yeast (W-34/70, Saflager S-23, WLP830). The Nottingham cold ale approach is a practical compromise for homebrewers without temperature control for 10°C+ lager fermentation periods but with the ability to maintain 12–14°C in a cold room or during winter months. It’s a legitimate brewing technique for practical purposes, not a true style substitute.
