Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching.
As a world-leading expert in yeast and bacteria, Lallemand Brewing works to develop solutions that ensure the control of brewing processes and optimize the quality of beers according to desired sensory profiles.
“Our mission is to supply safe products of consistent quality and competitive value, which meet or exceed our customer’s needs. We continuously improve our processes, products and services.“ Francine Leblanc, VP Quality Insurance, Lallemand Inc.
For more information about our quality control procedure, download our Quality and Security brochure.
Dry yeast is packaged under vacuum in 500g packs or 11g sachets and must be stored dry, below 4˚C (39˚F). Exposure to humidity and oxygen will affect the viability and vitality of the yeast. Do not use soft packs or sachets that appear to have lost their vacuum. Once a pack or sachet is open, use immediately for best results. If kept sealed (or re-sealed) under vacuum and stored under appropriate conditions, dry yeast can be used until the indicated expiration date, which is typically 2-3 years after manufacture.
Discover the LalBrew® app, Lallemand’s newest smartphone application to support brewers globally. Learn more.
LalBrew® CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. LalBrew® CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. LalBrew® CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider.●●●
Calculate your Alcohol by Volume and Apparent Attenuation here. Our ABV Calculator is based on the official ASBC method of calculation.
Calculate your beers nutrition information and calories here. This calculator was developed using the ASBC standard method of calculation.
This calculator will help you determine the amount of LalBrew® yeast needed for your fermentation.
Use our specially formulated Bottle Conditioning Calculator here. This tool was designed for calculating specific pitching rates and sugar additions for bottle conditioning with CBC-1 Cask & Bottle conditioning yeast.
Measuring Titratable Acidity is an important tool for brewers to use to understand exactly how much of a particular acid (lactic acid most often) is in a beer.
- What is S. cerevisiae var. diastaticus? How does it work?
- What are common sources of diastaticus contamination?
- How can I detect it? How can I control its presence?
Learn it all in this short online module, brought to you by Lallemand Brewing technical experts.●●●