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Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® New England Yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 1 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® New England yeast exhibits:
Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.
Medium to high attenuation and Medium flocculation.
Neutral to slightly fruity and estery flavor and aroma.
The optimal temperature range for LalBrew® New England yeast when producing traditional styles is 15°C(59°F) to
22°C(72°F).
Lag phase can be longer when compared with other strains, ranging from 24-36 hours.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® New England Yeast:
Percent solids 93% – 97%
Living Yeast Cells ≥ 1 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
Brewing Properties
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® New England yeast exhibits:
Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.
Medium to high attenuation and Medium flocculation.
Neutral to slightly fruity and estery flavor and aroma.
The optimal temperature range for LalBrew® New England yeast when producing traditional styles is 15°C(59°F) to
22°C(72°F).
Lag phase can be longer when compared with other strains, ranging from 24-36 hours.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Info
Márka
Termék gyártó
Lallemand
Ajánlott
Férfiak
Stock
In stock
Article No.
271309
Weight
11 g/db
Bonus point
0.04 €
Opinions
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