LALLEMAND New England 11g Beer Yeast

LALLEMAND New England 11g Beer Yeast

(2 customer reviews)

£3.71

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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.

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SKU: YEA-02-044 Categories: , , , Tag:

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.

Please see PITCHING RATE CALCULATOR HERE

Pitching rate of 1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended

 

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
  • Diastaticus Negative
  • Bacteria  < 1 per 106 yeast cells

New England TDS

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.

This strain is POF Negative.

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. . Our research suggests that pitching LalBrew New England™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation

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 0.020 kg
Country of Origin GB
HS Code 2102101090

2 reviews for LALLEMAND New England 11g Beer Yeast

  1. 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!

  2. andre1 (verified owner)

    I’ve brewed with this yeast twice – first time with two packets and second brew with one, as I forgot to order a second packet. Both beers were very good, but the single packet brew was the best beer I’ve made to date. This was a full bodied NEIPA with a hefty grain bill and 400g of hops. At the time I was worried I’d under-pitched the yeast, but it seemed to cope no problem.
    Have another NEIPA fermenting like crazy atm, using two packets of this yeast. I’ll see how that turns out and try and figure out if one or two packs are best. Great yeast though!

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