LALLEMAND New England 11g Beer Yeast

SKU: YEA-02-044 Categories: , , Tag:
Rated 3.00 out of 5 based on 1 customer rating
(1 customer review)

LalBrew® 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 LalBrew®  New England will produce tropical and fruity esters, notably stone fruits like peach.

£3.95

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Description

LalBrew® 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 LalBrew®  New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales. Pitch rate recommended on the pack is 1g per Litre.

 

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

 

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.

 

Additional information

Weight .013 kg

1 review for LALLEMAND New England 11g Beer Yeast

  1. Rated 3 out of 5

    pezholio (verified owner)

    I brewed with this a few weeks ago, and the packaging stated the cell count was only enough for 10 litres. I pitched it anyway, as I didn’t have any other yeast. Sadly at the end of fermentation, there was a strong aroma and taste of Ethyl Acetate, which didn’t mellow after conditioning, so I can only assume the yeast was stressed. So, if you do use this for a 20l brew, either make a starter or buy two packs!

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