Lallemand New England Yeast 11 g

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.