2014 Lallemand Catalog

PRODUCT CATALOGlallemandbrewing.com

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Lallemand Brewing is a business of Lallemand Inc., the privately held Canadian company specializing in the research, development, production, marketing and distribution of yeasts and bacteria.

Lallemand Brewing is committed to supporting the brewing industry from small scale brewing at home all the way to the largest global brewing companies.

Lallemand Brewing is proud to supply a high quality range of carefully selected and unique brewer’s dry yeast (ale and lager), all with significant benefits in terms of convenience, consistency, quality, ease of use and storage. Lallemand’s expertise in propagation of many different strains for distinctive markets has also resulted in the development of yeast based nutrition products aimed at enhancing brewing fermentation performance.

lallemandbrewing.com

Lallemand Brewing also includes the Siebel Institute of Technology and AB Vickers Ltd allowing us to provide a complete portfolio of brewing products and services.

Siebel Institute of Technology is based in Chicago, IL (USA) and is a leading provider of educational, consultancy, yeast and laboratory services to the global brewing industry.

siebelinstitute.com

AB Vickers is located in Burton upon Trent (UK) and is a leading supplier of brewing process aids to the global brewing industry.

abvickers.com

You’ve Never Experienced Another Beer Yeast Like It

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ProductionLallemand Brewing has been involved in the research and manufacturing of dry brewing yeast since the early 1990s. Our yeast drying technology has been developed and improved over the years through extensive research towards under-standing the impact of the desiccation process on yeast quality and performance.

Lallemand Brewing yeast strains are grown and dried under specific conditions according to the physiology of each strain to achieve the highest standards within the industry. The Lallemand Brewing R&D team focuses on production and perfor-mance improvement and works closely with many reknown breweries, universities and institutions.

Process

Washing Water

Lab Cultures3 Steps

Culture Media Molasses, Water,Nutrients

Pre Culture2 Steps

Seed YeastFermentation

SeparationSeed Yeast Tank

-1˚C – 7˚C

-1˚C – 7˚C

Commercial YeastReceiver

NaCl

Emulsifier

Filtration

DryingScreeningVacuumPackaging

QC

APPR

OVA

L

Shipping

Molasses, Water,Minerals, Acids,Trace Elements,

Vitamins

Washing Water

CommercialFermentation

Separation

Molasses, Water,Minerals, Acids,Trace Elements,

Vitamins

Extrusion

DRY YEAST : INTRODUCTION

CharacteristicsBrewers dry yeast typically carries less than 7% liquid. The most meticulous conditions are applied during manufacture to avoid microbial contamination,resulting in less than 1 bacteria or wild yeast detected per million yeast cells. The content of 1g of dry yeast corresponds to a minimum of 5 billion live cells but the number will slightly vary from batch to batch. For information on a specific batch of yeast, please contact the manufacturer at [email protected].

StorageDry yeast is packaged in 500g or 11g sachets and must be stored dry, below 10˚C (50˚F).

The dry yeast is packaged under vacuum. Do not use a pack of yeast that appears to have lost its vacuum, resulting in a package that is soft and easily crushed.

Both humidity and oxygen will impact on the quality of the yeast and once a pack or sachet is open the yeast will deteriorate quickly.

If kept sealed and stored under appropriate conditions, dry yeast can be used up to the expiration date mentioned on the package. Once a pack is open it is rec-ommended to use the yeast as quickly as possible. A 500g pack can be resealed under vacuum for long-term preservation (up to the expiry date). Alternatively, the yeast can be placed in a plastic bag with a zipper without air and stored in the freezer for one week or in the fridge for 3 days. Do not use yeast after expiry date printed on the back.

UsageDry yeast can be used for the following applications:

Propagation• To start propagation from a sizable amount of yeast, reduce propagation

time and contamination risks• To eliminate the need for yeast strain(s) maintenance

Direct pitch into primary fermentation• To eliminate the need for propagation• To increase brew flexibility and always having yeast on hand

Bottle conditioning• To increase consistency by using yeast in the same physiological conditions

every single time• To facilitate accurate yeast dosage in the bottle• To consider using a yeast strain more suited for bottle conditioning than

the one used for primary fermentation

DRY YEAST : INTRODUCTION

DRY YEAST : REHYDRATION

Rehydration is a crucial step to ensure rapid and complete fermentation. There are important rules to follow to slowly transition the cells back to a liquid phase. Careful precautions were taken when drying the yeast and the brewer has the opportunity to revert the process to obtain a highly viable and vital liquid slurry.

The following effects have been observed with non-rehydrated yeast under specific brewing conditions:

• Longer diacetyl stand

• Longer fermentation time

• Longer lag phase

• Stuck fermentation

• Poor utilization of maltotriose

There are 3 important criteria to ensure a successful rehydration (please see indi-vidual recommendations for each Lallemand strain).

1. Temperature of the rehydrating mediaThe ideal temperature for the dry yeast membranes to transition from a gel (dry) to a liquid phase is strain dependent and should be respected in order to maintain membrane integrity during the rehydration process. This temperature varies between ale and lager yeasts. Please follow specific instructions below.

2. Type of rehydrating mediaThe media used is crucial to a successful rehydration. Undiluted wort causes osmotic pressure to the yeast and compromises its health. Most yeast strains can be rehydrated in water but lager yeasts benefit from rehydration with a small con-centration of sugar, so diluted wort is preferred.

3. Length of rehydrationThe rehydration period should not take more than 1 hour and the yeast should be pitched immediately to ensure vigorous fermentation. It is not recommended to store rehydrated dry yeast or a decrease in cell activity will be observed.

Once rehydrated, the yeast can be pitched into wort. To avoid shocking the yeast and creating cellular damage, attemperation of the yeast should be conducted to reach the temperature of the wort or at least within 10°C or 18°F. Incremental additions of wort can be added to the rehydrated yeast slurry to bring down the temperature.

Rehydration can be conducted in a sanitized vessel. The rehydration media shouldbe sterilized and cooled down to the appropriate temperature.

DRY YEAST : REHYDRATION

STEP 1ALE—Sprinkle the yeast on the surface of 10 times its weight of clean, sterilized (boiled) tap water at 30°–35°C (86°–95°F). Do not stir.

Leave undisturbed for 15 minutes (foam or absence of foam is not an indication of vitality)

LAGER—Sprinkle the yeast on the surface of 10 times its weight of diluted wort (2-6°P / OG1.008-1.024) at 25°–30°C (77°–86°F). Do not stir.

Leave undisturbed for 15 minutes (foam or absence of foam is not an indication of vitality)

STEP 2ALE—After 15 minutes, stir once and make sure all yeast is suspended.Leave undisturbed for another 5 minutes.

LAGER—After 15 minutes, stir once and make sure all yeast is suspended.Leave undisturbed for another 15 to 45 minutes.

STEP 3Adjust temperature of solution to that of the wort in 10°C (18°F) steps, by adding small amounts of wort at 5 minutes intervals and mixing gently (ATTEMPERA-TION). A volume of wort equivalent to 10% of the total volume can be added to the slurry, mixed once and the temperature recorded. Further increments can be added until the appropriate temperature is reached.

Example:• Quantity of yeast to be rehydrated: 500g• Volume of water (diluted wort) necessary: 5 liters• Increments of wort: no more than 500mL at a time.

STEP 4After attemperation, inoculate without delay. Aeration of wort is not necessary but will not harm the yeast.

EXAMPLE

Water

30˚C(95˚F)

Yeast Slurry

30˚C to 20˚C(95˚F to 68˚F)

15 min.Ale: 15 min.

Lager: 15 to 45 min.

AttemperatedYeast Slurry

Wort

20˚C(68˚F)

Yeast

STRAIN : NOTTINGHAM ALE

Origin and TypeSaccharomyces cerevisiae originating from the UK

Packaging11g and 500g

CharacteristicsNeutral flavors and aroma

Types of Beer Mild Ale, Golden Ale, Blond Ale, Kölsch, Bitter, Pale Ale, Amber Ale, Red Ale, ESB, IPA, Altbier, Strong Ale, Barleywine, American Style Brown Ale, Dry Stout, Imperial Stout, Lager, Pilsner, Vienna, Schwartzbier, Bock

Rehydration Media Sterile tap water Water from the hot liquor tank Diluted wort (2-6°P / OG 1.008 to 1.024)

Primary Fermentation Nottingham is suitable for primary fermentation for beers up to 9% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hLof Servomyces.

Pitching Rate for Primary Fermentation Recommended pitching rate is 50–100g/hL to achieve 2.5 to 5 million live cells per mL. A lower pitching rate influences the rate and length of fermentation especially if brewing at lower temperature than 20°C at high gravity or high gravity with adjunct.

Temperature of Use Nottingham will ferment successfully between 10°C (50°F) and 23°C (73°F). At lower temperature it is possible to brew lager-type beers in all-malt worts in 8-9 days. The recommended temperature for ale beers is 20°C (68°F) and fermenta-tion should be complete in 3 days in all-malt wort and 4 days in high-gravity wort.

Sedimentation Properties Nottingham is highly flocculent and will quickly drop to the bottom of the tank once the fermentation is complete. High flocculation may also precipitate hop compoundsand reduce the bitterness of the beer. This factor must be taken into consideration when dosing the hops. Beers brewed with Nottingham do not require filtration and can easily be used in brewpub or nanobrewery settings.

Bottle Conditioning Nottingham is suitable for bottle conditioning or beers containing up to 6% ABV. Above such levels it is recommended to use Windsor or CBC-1.

Pitching Rate for Bottle Conditioning 20g of Nottingham per hL of beer can be used to achieve up to 1 million live cells per mL. The pitching rate may require adjustment depending on the strength of the beer and the desired characteristics of the refermented beer.

STRAIN : NOTTINGHAM ALE

SUMMARY

NOTTINGHAM ALE YEAST

Attenuation

High

Flavor

Neutral

Bottle Conditioning

Yes, for beers up to 6% ABV

Flocculation

Strong

Propagation

Yes

Beer

Ale and Lager

STRAIN : MUNICH WHEAT

Origin and TypeSaccharomyces cerevisiae from Germany

Packaging 11g and 500g

CharacteristicsGerman wheat beer yeast from Bavaria producing typical banana and clovy flavors.

Types of BeerWeizen, Hefeweizen, Dunkelweizen, Weizenbock, Wit Beer, American-Style Hefeweizen, Belgian Triples, Belgian Blonds


Primary Fermentation Munich is suitable for primary fermentation for beers up to 7% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

STRAIN : MUNICH WHEAT

Pitching Rate for Primary FermentationThe recommended pitching rate is 50–100g/hL to achieve 2.5 to 5 million live cells per mL. A lower pitching rate of 50g/hL can be used to increase ester concen-tration notably isoamyl acetate which is responsible for banana flavors.

Temperature of UseMunich will ferment successfully between 17°C (63°F) and 22°C (76°F). The rec-ommended temperature is 20°C (68°F).

Sedimentation PropertiesMunich has a low flocculation potential. Settling can be promoted by cooling and by using fining agents and isinglass.

Bottle ConditioningMunich is suitable for bottle conditioning for beers containing up to 7% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning20g of Munich per hL of beer can be used to achieve up to 1 million live cells per mL. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer.

SUMMARY

MUNICH WHEAT BEER YEAST

Attenuation

High

Flavor

Light fruit/phenol

Bottle Conditioning


Flocculation

Low

Propagation

Yes

Beer

Ale

STRAIN : WINDSOR BRITISH STYLE

Origin and TypeSaccharomyces cerevisiae originating from the UK


CharacteristicsWindsor produces esters and the resulting beers display fruity flavors and aromas. This particular strain is not able to use the sugar maltotriose (a molecule com-posed of 3 glucose units) which is present in the wort in an average of 10-15% in all-malt worts. The consequence of this will be residual sweetness in the beer.

Types of BeerMild Ale, Cream Ale, American-Style Hefeweizen, American-Style Wheat Ale, English-Style Pale Ale, Amber Ale, Red Ale, Scottish-Style Ale, Strong Scotch Ale, English-Style Brown Ale, Porter, Sweet Stout, Cream Stout


Primary Fermentation Windsor is suitable for primary fermentation for beers up to 7% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

Pitching Rate for Primary Fermentation The recommended pitching rate is 50–100g/hL to achieve up to 2.5 to 5 million live cells per mL.

Temperature of UseWindsor will ferment successfully between 15°C (59°F) and 22°C (72°F). The recommended temperature is 20°C (68°F).

Sedimentation PropertiesWindsor exhibits low flocculation. Settling can be promoted by cooling and by using fining agents and isinglass.

Bottle ConditioningWindsor is suitable for bottle conditioning for beers containing up to 9% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning20g of Windsor per hL of beer can be used to achieve up to 1 million live cells. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer.

STRAIN : WINDSOR BRITISH STYLE

Attenuation

Medium

Flavor

Fruity

Bottle Conditioning


Flocculation

Low

Propagation

Yes

Beer

Ale

SUMMARY

WINDSOR BRITISH STYLE BEER YEAST

STRAIN : BRY-97 AMERICAN WEST COAST ALE

Origin and TypeSaccharomyces cerevisae selected from the Siebel Institute Yeast Culture collection


CharacteristicsBRY-97 produces some esters which results in beers that are slightly estery and almost neutral.

Types of BeerAmerican Barleywine, American Pale Ale, American Amber ale, American Brown ale, American IPA, American Wheat, blonde ale, Cream ale, Kölsch, Imperial IPA, Irish red ale, Extra Special bitter, Scottish ale, Strong Scottish ale, Strong ale


Primary Fermentation BRY-97 is suitable for primary fermentation for beers up to 12% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.


Temperature of UseBRY-97 will ferment successfully between 15°C (59°F) and 22°C (72°F).

Sedimentation PropertiesBRY-97 exhibits strong flocculation. Settling can be promoted by cooling and by using fining agents and isinglass.

Bottle ConditioningBRY-97 is suitable for bottle conditioning for beers containing up to 12% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning10g of BRY-97 per hL of beer can be used to achieve up to 1 million live cells. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer.

STRAIN : BRY-97 AMERICAN WEST COAST ALE

Attenuation

High

Flavor

Slightly estery, almost neutral

Bottle Conditioning


Flocculation

Strong

Propagation

Yes

Beer

Ale

SUMMARY

BRY-97 AMERICAN WEST COAST ALE YEAST

STRAIN : BELLE SAISON BELGIAN SAISON-STYLE

Origin and TypeSaccharomyces cerevisiae of Belgian origin


CharacteristicsBelle Saison produces esters and phenols, which results in beers with fruity, pepperyand spicy flavors and aromas.

Types of BeerSaison, Bière de Garde, Belgian style beers


Primary Fermentation Belle Saison is suitable for primary fermentation for beers up to 14% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.


Temperature of UseBelle Saison ferments best at warm temperatures. Temperature range 15°-35°C (59°-95°F).

Sedimentation PropertiesBelle Saison exhibits strong flocculation. Settling can be promoted by cooling and by using fining agents and isinglass.

Bottle ConditioningBelle Saison is suitable for bottle conditioning for beers containing up to 14% ABV. The yeast will eventually settle upon refrigeration and form a tight mat at the bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning10g of Belle Saison per hL of beer can be used to achieve up to 1 million live cells. The pitching rate may have to be adjusted depending on the strength of the beer and the desired characteristics of the refermented beer.

STRAIN : BELLE SAISON BELGIAN SAISON-STYLE

Attenuation

High

Flavor

Fruity, spicy, peppery

Bottle Conditioning


Flocculation

Strong

Propagation

Yes

Beer

Ale

SUMMARY

BELLE SAISON BELGIAN SAISON-STYLE BEER YEAST

STRAIN : DIAMOND LAGER

Origin and TypeSaccharomyces pastorianus originating from Germany


CharacteristicsTypical German lager yeast. Crisp and clean finish.

Types of BeerLager, Pilsener, Helles, Vienna, Bock, Schwartzbier, Märzen

Rehydration Media Diluted wort (2-6°P / OG 1.008-1.024)

Primary Fermentation Diamond is suitable for primary fermentation for beers up to 7% ABV. The yeast would require extra nutrition above that level of alcohol such as an addition of 1g/hL of Servomyces.

Pitching Rate for Primary Fermentation The recommended pitching rate is 200g/hL to achieve up to 10 million live yeast cells per mL.

STRAIN : DIAMOND LAGER

Temperature of UseDiamond will ferment successfully between 10°C (50°F) and 15°C (59°F). The recommended temperature is 12°C (53°F).

Sedimentation PropertiesDiamond displays a high flocculation rate. Settling can be promoted by cooling and by using fining agents and isinglass.

Bottle ConditioningDiamond is not recommended for bottle conditioning.

PropagationDiamond is recommended for propagation purpose. The hygiene and quality stan-dards of Diamond are extremely high and makes it a suitable propagation starter. Assistance with propagation can be provided at [email protected].

Attenuation

High

Flavor

Neutral

Bottle Conditioning

No

Flocculation

Strong

Propagation

Yes

Beer

Lager

SUMMARY

DIAMOND LAGER YEAST

STRAIN : CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING

Origin and TypeSaccharomyces cerevisiae selected from the Lallemand Yeast Culture Collection


CharacteristicsNeutral flavor and aroma. Alcohol resistant. Not able to utilize maltotriose.

Types of BeerCBC-1 can be used to referment any type of beer.

Rehydration Media Sterile tap water Water from the hot liquor tank 2% priming sugar solution (recommended for beers over 9% ABV)

Primary Fermentation CBC-1 is suitable for primary fermentation for fruit beers and Champagne-like beers up to 12% ABV.

Temperature of UseCBC-1 will ferment efficiently between 20°C and 25°C (68°F and 77°F).

Sedimentation PropertiesCBC-1 is highly flocculent and will settle at the bottom of the bottle to form a tight mat.

Bottle ConditioningCBC-1 is recommended for bottle conditioning conducted with priming sugars such as dextrose.

Pitching Rate for Bottle ConditioningThe recommended pitching rate is 10g/hL to achieve up to 1 million yeast cells per mL.

STRAIN : CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING

Attenuation

Medium

Flavor

Neutral

Bottle Conditioning


Flocculation

Strong

Propagation

Yes

Beer

Ale

SUMMARY

CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING

YEAST NUTRIENT : SERVOMYCES

Origin and TypeYeast from the Weihenstephan collection W30, not genetically modified or engi-neered. Servomyces is available as an active yeast (L50) or inactive yeast (D50).


ApplicationsServomyces can be used to increase zinc levels during all-malt wort fermentations but also when using wort containing adjuncts where nutrition may particularly be lacking. More importantly, Servomyces is recommended for high gravity fermen-tations which are highly demanding on the yeast and when the yeast is serially repitched to assist recovery. Servomyces can also be used during propagation to increase efficiency. The zinc pool of a yeast cell gets depleted as it generates new daughter cells. Zinc addition is therefore even more relevant during propagation due to excessive cell division.

DosageFor fermentation a dosage of 1g/hL is recommended, this will correspond to a final concentration of 0.5ppm in the wort. Some zinc is likely to be lost in the whirlpool, the final concentration based on observations is around 0.03ppm.

For propagation purpose 2g/hL is recommended which corresponds to 1ppm zinc available for the yeast.

Fermentation Servomyces is best added in the wort 10 minutes before the end of the boil.

Propagation Servomyces should be resuspended in 10 times its weight of water then boiled for 10 minutes. The solution should be cooled down before inoculating into the propagation media.

Advantages Fermentation• Healthier yeast cells• Accelerated fermentation• Positive impact on flavor• Reproducible fermentation• Aid sedimentation

YEAST NUTRIENT : SERVOMYCES

Attenuation

N/A

Flavor

N/A

Refermentation

N/A

Flocculation

N/A

Propagation

N/A

Nutrition

Yes

Beer

N/A

SUMMARY

SERVOMYCES

Propagation• Increase of biomass• Accelerate propagation time• Shorter lag phase for the

first fermentation• Healthier yeast cells

What is the ideal fermentation temperature?Each strain ferments within a specific range of temperature which is typically lower for lager than for ale yeasts. Within the range a higher temperature will result in faster fermentation with high ester levels. Whereas a colder fermentation will be slower and the flavor profile more neutral.

Do I have to rehydrate the dry yeast prior to inoculation in the wort?Rehydration is more important for some strains than for others. However, rehydra-tion of dry yeast is recommended for all strains especially when brewing at high gravity and/or lower temperatures.

What is the impact of underpitching or overpitching on the fermentation and resulting beer?Both have negative impacts on the resulting beer. Underpitching can result in the following: sluggish/stuck fermentations, altered flavor profile (more esters, volatile sulfur compounds, diacetyl) whereas overpitching causes less ester formation, fast fermentation, little cell division and risk of autolysis which in turn can generate off and yeasty flavors.

Can I reuse the dry yeast and how many times?Yes, the dry yeast can be re-used. After the yeast has been through one fermen-tation cycle it is liquid and requires oxygenation. This is important to ensure cell division. We recommend to re-pitch the yeast up to 5 times, however, this will vary depending on brewery practices and general hygiene.

Can two strains of yeast be mixed?Yes. Strains of yeast can be mixed to add flavor complexity to beer. However, the ratio of both strains may vary when re-using the yeast which has settled in the bottom of the fermenter and as a result product reproducibility may be compro-mised. Yeast strains can also be added sequentially; as an example: Windsor can be added at the beginning of the fermentation to produce fruity flavors and Nottingham at the end to use all the remaining sugars.

Is wort aeration necessary prior to pitching the dry yeast?There is no need to aerate wort when pitching with dry yeast. Due to a specific growth process, dry yeast already contains sterols and unsaturated fatty acids in the cell membranes and is ready to divide without any additional oxygen. However, if the yeast is re-used, oxygenation will be required to ensure cell division.

Is yeast nutrition important and necessary?Nutrition is essential to yeast growth and fermentation. All-malt worts should pro-vide all the necessary nutrition: Nitrogen, carbohydrates, vitamins and minerals. However zinc supplementation is recommended. Additional nutrition in the form of a mix nutrient blend is advisable when brewing with high levels of adjuncts or when reusing the yeast for many generations. Nutrition will increase consistency in fermentation profiles and resulting beer.

FREQUENTLY ASKED QUESTIONS : FERMENTATION

FREQUENTLY ASKED QUESTIONS : BOTTLE CONDITIONING

What are the advantages of using dry yeast for bottle conditioning?Dry yeast is convenient and easy to handle. Each pack has a shelf life of up to two years and is ready to use when you are! The exact number of cells per gram is provided for ease of pitching. Each pack contains healthy yeast which gives reproducible results, every single time. Bottle conditioning with cropped yeast has been reported to give variable results.

Is it advantageous to use a different yeast for bottle conditioning than for primary fermentation?The conditions of fermentation (in wort) and refermentation (in beer) are very dif-ferent. More stresses are applied on the yeast when refermenting in beer (higher alcohol levels, increased pressure, low nutrition). Therefore some strains may be more adequate for refermentation than others, especially when refermenting high alcohol beers. Please see details on Lallemand strains regarding their suitability for bottle conditioning.

Will dry yeast affect the flavor or the clarity of the beer?Yes, it can, if you want it too. Some strains will produce more flavor than others and some may have different sedimentation characteristics. Please see details on Lallemand strains to find out which one is most suitable for your desired product.

What is the recommended pitching rate for bottle conditioning with dry yeast?A pitching rate of 0.5 to 1x106 cells per mL is recommended which is equal to 10-20g of dry yeast per hectoliter of beer. Please see details on Lallemand strains for specific dosage rate.

What rehydration media should be used for bottle conditioning?If you are adding fresh wort, you can rehydrate the yeast in diluted wort. If you are adding priming sugar, then sterilized or boiled tap water is recommended. For high alcohol beers, yeast can also be rehydrated in a sterile sugar solution (2%).

At what temperature should the refermentation take place and for how long?Refermentation can take place between 20°C and 25°C or 68°F and 77°F. The higher the temperature the more active the yeast will be. It usually takes 2 weeks for the yeast to fully carbonate the beer and sediment. If you are only partially carbonating this may accelerate the process.

Are yeast cells expected to divide in the bottle?Our observations indicate that the yeast may divide once due to membranes of the dry yeast being replete in sterols and unsaturated fatty acids.

Lallemand Brewing is a business of Lallemand Inc., the privately held Canadian company specializing in the research, development, production, marketing and distribution of yeasts and bacteria.

Lallemand Brewing is committed to supporting the brewing industry from small scale brewing at home all the way to the largest global brewing companies.

Lallemand Brewing is proud to supply a high quality range of carefully selected and unique brewer’s dry yeast (ale and lager), all with significant benefits in terms of convenience, consistency, quality, ease of use and storage. Lallemand’s expertise in propagation of many different strains for distinctive markets has also resulted in the development of yeast based nutrition products aimed at enhancing brewing fermentation performance.

lallemandbrewing.com

Lallemand Brewing also includes the Siebel Institute of Technology and AB Vickers Ltd allowing us to provide a complete portfolio of brewing products and services.

Siebel Institute of Technology is based in Chicago, IL (USA) and is a leading provider of educational, consultancy, yeast and laboratory services to the global brewing industry.

siebelinstitute.com

AB Vickers is located in Burton upon Trent (UK) and is a leading supplier of brewing process aids to the global brewing industry.

abvickers.com

You’ve Never Experienced Another Beer Yeast Like It

/8"

PRODUCT CATALOGlallemandbrewing.com

/8"

2014 Lallemand Catalog

Documents

Transcript of 2014 Lallemand Catalog