Lallemand New England East Coast American Ale Yeast 11 Gram via Label PeelersMore Info
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Lallemand New England East Coast American Ale Yeast 11 Gram
LalBrewTM New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrewTM New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrewTM New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM New England yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. If you have questions please do not hesitate to contact us at [email protected]
The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrewTM New England yeast, a pitch rate of 100g per hL of wort is sufficient to achieve a minimum of 1 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. Find your exact recommended pitching rate with our Pitch Rate Calculator in our Brewers Corner at www.lallemandbrewing.com LalBrewTM New England may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.
LalBrewTM New England yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrewTM New England will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. Performance is guaranteed when stored correctly and before the expiry date. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions. If you have questions, do not hesitate to contact us. We have a team of technical representatives happy to help and guide you in your fermentation journey
Rehydration of LalBrewTM New England in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C. Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Inoculate without delay into cooled wort in the fermenter. LalBrewTM New England yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.
I’m happy to announce that this is finally available to homebrewers. A dry version of Conan, the strain used by Alchemist Brewing for their wildly popular Heady Topper, has been available for a while. but only in expensive 500g bricks. With this announcement 11 gram homebrew pitches are now available. As of this posting, Label Peelers has this on sale for $6.14. Shipping is also free to addresses in the contiguous US. Check Label Peelers for current availability and pricing.
Free Shipping on Most Dry Yeast: As of this posting Label Peelers ships most dry yeast varieties for free to address in the contiguous US, Check Label Peelers for current availability and pricing.
Prices, shipping and availability can change quickly. Please note that product prices and availability are subject to change. Prices and availability were accurate at the time this post was published; however, they may differ from those you see when you visit the product page. Check the product page for current price, description and availability.
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