Rich with a dry finish, minerally profile, bold and crisp, with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired for the style.
I don't think 1028 (London Ale) is very similar to Nottingham. Yes, it finishes dry, and compared with most British yeasts has very little fruitiness, but it has oodles of character that isn't present in Nottingham.
I think (like faststage1 said) that 1056 is the closest I've tried (but there are many I haven't tried). They both ferment very cleanly, producing a beer where the yeast doesn't contribute any special flavors to the final brew.
-a.
What is the rehydration process for dry yeast?
Just curious what a good Wyeast equivalent to Danstar Nottingham there is. Any suggestions?
I would say 1968
The Nottingham strain was selected for its highly flocculent (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Optimum temp: 57°-70° F
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