The following appeared in today's TechTalk (the AHA's e-mail homebrewing discussion group):

From: Keith Lemcke [mailto:klemcke@siebelinstitute.com]
Sent: Thursday, September 03, 2009 2:02 PM
Subject: Nottingham Yeast Batch

We have done some internal quality checks that have shown that a higher than normal percentage of Nottingham yeast in 11 gram sachet packs from batch #1081140118V (expiration date of Jan. 2011) exhibit slow fermentation characteristics. While this is not affecting the majority of packages from this batch, as a safeguard we would like to replace sachets of this batch of Nottingham with new inventory from a different batch. If you have any Nottingham yeast with this batch number, please return it by mail to:

Lallemand Inc.
Attn: Marie Coppet
6100 Royalmount
Montreal, QC, Canada
H4P 2R2

We will replace each sachet sent along with extra sachets to compensate you for postage costs. We apologize for any inconvenience and thank you for your support. Should you have any questions, please contact our Montreal order desk by e-mail at homebrewing@lallemand.com .

Keith Lemcke
Danstar Yeast

I know several people on this forum use Danstar's Nottingham yeast so I thought I post this.

- Scott

Wow, they sound pretty obsessed about maintaining product quality, what champs.

Does anybody know much about yeast biology? What would slow fermentation characteristics results from? A low yeast count in the product, asmaybe a lot of it died.. Or perhaps an alien mutation in the DNA of the yeast they cultivate!? Did anyone end up useing this yeast to make mutant beer, how did it turn out?

LOL I have one on, thats the yeast I used, replaced it yesterday. Let you know how it taste in a few weeks.

I got a box of 50 of these at the end of june. I sold half of them before this recall. I havent heard of anybody having problems.
I did 1 batch and it turned out awsome. I am guessing that maybe some are dead. Maybe they let them get too warm or something.
Thanks for the post!!