Lalbrew Essential Yeast Ale 1kg

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Lalbrew Essential Yeast Ale 1kg

Typical Analysis

  • Percent solids 93% - 97%
  • Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
  • Wild Yeast < 1 per 106 yeast cells (Lysine)
  • Bacteria < 1 per 106 yeast cells

Brewing Properties

  • Vigorous fermentation that can be completed in 5 days
  • High Attenuation and High Flocculation
  • Neutral to slightly fruity and estery flavour and aroma

Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied. For Essential Ale, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort.

A pitching rate of 50g per 100L of wort to achieve a minimum of 2.5 million viable cells per ml. A pitching rate of 100g per 100L of wort to achieve a minimum of 5 million viable cells per ml.

The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.

Rehydration

Rehydration of LalBrew essential Yeast for Ale Fermentation is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast.

Sprinkle the yeast on the surface of 10 times its weight in clean, sterilised water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust temperature to that of the wort and inoculate without delay.