Category Archives: Gluten Sensitivity

TWO lbs! Terrasoul Organic Cacao Nibs – $14.85, $7.43 per lb + free prime ship

Terrasoul Superfoods Raw Organic Cacao Nibs, 2 Lbs (2 Pack) - Raw | Keto | Vegan

Terrasoul Superfoods Raw Organic Cacao Nibs, 2 Lbs (2 Pack) – Raw | Keto | Vegan

More Info

From the product description, check product page for current description, price and availability:

  • Terrasoul Superfoods Criollo Cacao Nibs, 16-ounce Pouch (Pack of 2)
  • USDA Certified Organic, Non-GMO, Raw, Gluten Free, and Vegan friendly.
  • Made from 100% Criollo Beans, which are the most highly prized cacao beans making up only 2-3% of global production.
  • Terrasoul Superfoods is a family-run business that sources the freshest and highest quality superfoods from all over the planet. Our mission is to make these amazing, healthy foods available to you at the lowest prices possible while paying our growers and employees fair wages.

 

Add to your favorite homebrew Stout or Porter Recipe or even a blonde ale.

6/23/20 7 AM Central: These are selling for $14.85.  That figures to just $7.43 or so per lb.  Shipping is also free to many US addresses with Prime Membership [Try Prime for Free] or a qualifying order. 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 Amazon. Check the product page for current price, description and availability.

Terrasoul Superfoods Raw Organic Cacao Nibs, 2 Lbs (2 Pack) – Raw | Keto | Vegan – note that multiple variations of this product may be available, as such a different version may appear at this link


More: Recent Amazon Finds

TWO lbs! Terrasoul Organic Cacao Nibs

Terrasoul Superfoods Raw Organic Cacao Nibs, 2 Lbs (2 Pack) - Raw | Keto | Vegan

Terrasoul Superfoods Raw Organic Cacao Nibs, 2 Lbs (2 Pack) – Raw | Keto | Vegan

More Info

From the product description, check product page for current description, price and availability:

  • Terrasoul Superfoods Criollo Cacao Nibs, 16-ounce Pouch (Pack of 2)
  • USDA Certified Organic, Non-GMO, Raw, Gluten Free, and Vegan friendly.
  • Made from 100% Criollo Beans, which are the most highly prized cacao beans making up only 2-3% of global production.
  • Terrasoul Superfoods is a family-run business that sources the freshest and highest quality superfoods from all over the planet. Our mission is to make these amazing, healthy foods available to you at the lowest prices possible while paying our growers and employees fair wages.

 

Add to your favorite homebrew Stout or Porter Recipe or even a blonde ale.

Terrasoul Superfoods Raw Organic Cacao Nibs, 2 Lbs (2 Pack) – Raw | Keto | Vegan – note that multiple variations of this product may be available, as such a different version may appear at this link


More: Recent Amazon Finds

1 lb Terrasoul Organic Cacao Nibs

Terrasoul Superfoods Raw Organic Cacao Nibs, 1 Lb - Raw | Keto | Vegan

Terrasoul Organic Cacao Nibs, 1 Lb

More Info

From the product description, check product page for current description, price and availability:

  • Terrasoul Superfoods Raw Organic Cacao Nibs, 1 Lb Pouch
  • USDA Certified Organic, Non-GMO, Raw, Gluten Free, Keto and Vegan friendly
  • Made from 100% Criollo Beans, which are the most highly prized cacao beans

 

Add to your favorite homebrew Stout or Porter Recipe or even a blonde ale.

Terrasoul Superfoods Raw Organic Cacao Nibs, 1 Lb – Raw | Keto | Vegan – note that multiple variations of this product may be available, as such a different version may appear at this link


More: Recent Amazon Finds

Lallemand New England East Coast Yeast, 11 Gram – Dry version of Conan Strain – $5.32 Shipped

Lallemand New England East Coast American Ale Yeast 11 Gram

Lallemand New England East Coast American Ale Yeast 11 Gram via Label Peelers

More Info

From the product description, check product page for current description, price and availability:

Lallemand New England East Coast American Ale Yeast 11 Gram
Product Description
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.

Brewing Properties:

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 brewing@lallemand.com

Usage:

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.

Storage:

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:

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.

 

  • This is a dry version of Conan, the strain used by Alchemist Brewing for their wildly popular Heady Topper.
  • Save 35% to 57% storewide! Label Peelers is bucking that trend by discounting their entire store with some exceptions by 35% to 57%.  Label Peelers reserves the right to discontinue this sale at any time.  No coupon code is needed.
  • That sale brings this down to just $5.32
  • Free Shipping on Most Dry Yeast:  Label Peelers ships most dry yeast varieties for free to address in the contiguous US,  Check Label Peelers for current availability and pricing.

Lallemand New England East Coast American Ale Yeast 11 Gram

More Yeast the Ships for FREE

Price, promotions 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 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

More: Our Last Fifty Finds!

Lallemand New England East Coast Yeast, 11 Gram – Dry version of Conan Strain – Free Shipping to US Addresses, No Minimum

Lallemand New England East Coast American Ale Yeast 11 Gram

Lallemand New England East Coast American Ale Yeast 11 Gram via Label Peelers

More Info

From the product description, check product page for current description, price and availability:

Lallemand New England East Coast American Ale Yeast 11 Gram
Product Description
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.

Brewing Properties:

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 brewing@lallemand.com

Usage:

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.

Storage:

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:

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.

 

This is a dry version of Conan, the strain used by Alchemist Brewing for their wildly popular Heady Topper.

Lallemand New England East Coast American Ale Yeast 11 Gram

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.

More: Our Last Fifty Finds!

2 lb Anthony’s Organic Cacao Nibs – Add to Your Favorite Stout or Porter

Organic Cacao / Cocoa Nibs, 2 Pounds by Anthony's, Batch Tested and Verified Gluten-Free (32 ounces)

Organic Cacao/Cocoa Nibs, 2 Pounds by Anthony’s

More Info

From the product description, check product page for current description, price and availability:

  • USDA Organic Cacao Nibs
  • Batch Tested and Verified Gluten Free
  • Fantastic flavor, cacao is full of antioxidant flavonoids
  • Perfect for baking, cookies, bars, chocolate, and trail mixes
  • Great source of plant based magnesium, calcium, zinc, iron, copper and potassium

 

Organic Cacao / Cocoa Nibs, 2 Pounds by Anthony’s, Batch Tested and Verified Gluten-Free (32 ounces) – note that multiple variations of this product may be available, as such a different version may appear at this link


More: Recent Amazon Finds

Lallemand New England East Coast Yeast, 11 Gram – Dry version of Conan Strain… $4.66 + free shipping

Lallemand New England East Coast American Ale Yeast 11 Gram

Lallemand New England East Coast American Ale Yeast 11 Gram via Label Peelers

More Info

From the product description, check product page for current description, price and availability:

Lallemand New England East Coast American Ale Yeast 11 Gram
Product Description
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.

Brewing Properties:

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 brewing@lallemand.com

Usage:

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.

Storage:

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:

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.  As of this posting, Label Peelers has this on sale for just $4.66  Shipping on dry yeast is also free to addresses in the contiguous US.  Check Label Peelers for current availability and pricing.

Lallemand New England East Coast American Ale Yeast 11 Gram

Update: This promo has expired or pricing, availability or description has changed – Check the supplier’s site or product page for current availability

Recent Deals!  Last Fifty Finds

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.

More: Our Last Fifty Finds!

Lallemand New England East Coast Yeast, 11 Gram – Dry version of Conan Strain – $6.14 + free shipping

Lallemand New England East Coast American Ale Yeast 11 Gram

Lallemand New England East Coast American Ale Yeast 11 Gram via Label Peelers

More Info

From the product description, check product page for current description, price and availability:

Lallemand New England East Coast American Ale Yeast 11 Gram
Product Description
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.

Brewing Properties:

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 brewing@lallemand.com

Usage:

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.

Storage:

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:

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.

Lallemand New England East Coast American Ale Yeast 11 Gram

Update: This promo has expired or pricing, availability or description has changed – Check the supplier’s site or product page for current availability

Recent Deals!  Last Fifty Finds

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.

More: Our Last Fifty Finds!

Lallemand New England East Coast Yeast, 11 Gram – Dry version of Conan Strain – $5.73 + free shipping via Label Peelers Black Friday Sale

Lallemand New England East Coast American Ale Yeast 11 Gram

Lallemand New England East Coast American Ale Yeast 11 Gram via Label Peelers

More Info

From the product description, check product page for current description, price and availability:

Lallemand New England East Coast American Ale Yeast 11 Gram
Product Description
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.

Brewing Properties:

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 brewing@lallemand.com

Usage:

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.

Storage:

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:

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 $5.73 as part of their Black Friday Sale.  That sale discounts most things sitewide by 42% to 50%.  Shipping is also free to addresses in the contiguous US.  Check Label Peelers for current availability and pricing.

Lallemand New England East Coast American Ale Yeast 11 Gram

Update: This promo has expired or pricing, availability or description has changed – Check the supplier’s site or product page for current availability

Recent Deals!  Last Fifty Finds

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.

More: Our Last Fifty Finds!

Lallemand New England East Coast Yeast, 11 Gram – Dry version of Conan Strain – $6.54 + free shipping

Lallemand New England East Coast American Ale Yeast 11 Gram

Lallemand New England East Coast American Ale Yeast 11 Gram via Label Peelers

More Info

From the product description, check product page for current description, price and availability:

Lallemand New England East Coast American Ale Yeast 11 Gram
Product Description
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.

Brewing Properties:

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 brewing@lallemand.com

Usage:

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.

Storage:

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:

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 $6.54.  Shipping is also free to addresses in the contiguous US.  Check Label Peelers for current availability and pricing.

Lallemand New England East Coast American Ale Yeast 11 Gram

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.

More: Our Last Fifty Finds!