Dry yeast for New England beer 11 gr Lallemand
is a strain of Ale per Neipa yeast with a characteristic aromatic profile that gives fruity esters typical of American-inspired beers (East Cost).
The characterizing fermentation with the use of LalBrewNew England produces fruity and tropical esters with a hint of peach. LalBrewNew England shows a medium / high attenuation and an average flocculation, making it a perfect choice for the East Coast ale wings.
High fermentation yeast, classified as Saccharomyces cerevisiae.
Under standard conditions (inoculated in a must at 20 ° C (68 ° F):
Fermentation is vigorous and can be completed in 4 days.
High attenuation and low flocculation.
Traditional Saison aroma with citrus and peppery notes.
The optimal temperature range is between 15 ° C (59 ° F) and 35 ° C (95 ° F).
Strains of Saccharomyces cerevisiae var. diastaticus are able to use some types of dextrins. Pay particular attention to the sanitation and cleaning processes to avoid cross contamination to other productions. The rate and time of fermentation, and the degree of attenuation depend on: inoculation density, treatment of yeasts, fermentation temperature and nutritional quality of the must. Depending on the desired degree of the beer, the pitching rate must be modulated. LalBrew ™ New England can be used in primary fermentation for beers up to 9% ABV. For higher alcohol levels, the yeast will require the addition of nutrients such as Servomyces (1g / hl). For higher alcohol levels, the yeast will require the addition of nutrients such as Servomyces (1g / hl). To make the best use of it is recommended rehydration, which will reduce the osmotic stress on the yeast, reached the liquid stage.
Store in a dry place with temperatures below 10 ° C (50 ° F).