New England Yeast

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LALBREW® NEW ENGLAND YEAST

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.

QUICK FACTS

  • Beer Styles:  New England IPA, East Coast Style Ales
  • Aroma:  Fruity, especially tropical and stone fruits
  • Attenuation:  Medium to High
  • Fermentation Range:  15 - 22°C (59 - 72°F)
  • Flocculation:  Medium
  • Alcohol Tolerance:  9% ABV
  • Pitching Rate:  100g/hl to achieve a minimum of 1 million viable cells/ml

MICROBIOLOGICAL PROPERTIES

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew™ New England yeast: 

  • Percent solids  93% – 97%
  • Viability ≥ 1 x 109 CFU per gram of dry yeast
  • Wild Yeast < 1 per 106 yeast cells 
  • Diastaticus Undetectable Bacteria < 1 per 106 yeast cells
  • Bacteria  < 1 per 106 yeast cells

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 perfectly characteristic of this strain.
  • Medium to High Attenuation and Medium Flocculation
  • Fruity aroma, notably tropical and stone fruit

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 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.


USAGE

The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew™ 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.

REHYDRATION

Rehydration of LalBrew™ 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. LalBrew™ 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.

STORAGE

LalBrew™ New England yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew™ 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.

11g Pack