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    Lallemand - Lalbrew New England Ale Yeast (11g)

    $7.50
    SKU: DYLALNEWENGLAND11G
    Availability: Out of stock
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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. 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.

    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.

    PITCHING RATE 100g/hL to achieve a minimum of 1 million viable cells/mL

    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.

    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.

    PITCHING RATE 100g/hL to achieve a minimum of 1 million viable cells/mL

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