Brewing Best Practices

Best Practices – Dry yeast viability & pitching rates

Feb 17, 2021

Prior to drying, the yeast is conditioned to be resistant to dehydration and rehydration. Nevertheless, some weaker cells are killed during the drying process. A typical dry yeast sample contains 60-80% viable cells and the remaining dead yeast cells contribute additional sterols, nitrogen, vitamins, and minerals to aid the fermentation. ●●●
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Best Practices – Diastaticus

Feb 17, 2021

Diastaticus is found in many environments. Because of this, cleaning and sanitation are highly important. We encourage you to speak with your local chemical representatives to establish a cleaning and sanitation regimen conducive to your brewery and specific needs. ●●●
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Best Practices – Brut IPA procedure

Feb 17, 2021

Brut IPA is a beer style honouring characteristics from one of the world’s best-loved sparkling wines, Champagne. “Brut” is one of the driest forms of champagne wine and heavily influences the conventions of this modern IPA; pale in colour, dry finish and highly aromatic. Residual sugars, malt character, and complexity are not desired but an extra dry finish is complimented with a highly intense aroma, derived from significant late and dry hop additions whilst minimizing bitterness. The key and defining character of the Brut IPA is full attenuation, which can be achieved with the addition of ABV Glucoamylase 400 (AMG enzyme) throughout the brewing process as per our recommended procedure below. ●●●
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Best Practices – Rehydration Protocol

Sep 1, 2020

Re-hydration is a simple process which allows the dry yeast to become liquid yeast, reducing the osmotic stress and enhancing a homogeneous dispersion. ●●●
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Best Practices – Biotransformation

Aug 21, 2020

Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer. ●●●
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Best Practices – Stuck Fermentation

Aug 20, 2020

A stuck fermentation can result in a rejected batch of beer representing lost brewing time, ingredient costs and beer supply shortages. By taking preventative measures and reacting quickly in the event of a sluggish or stuck fermentation, the brewer can avoid a devastating loss of product.
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Best Practices – Yeast Nutrients for brewing: Servomyces vs Yeastlife extra

Aug 3, 2020

Whether you’re brewing all-malt or adding adjuncts, yeast health and performance is critical for successful fermentation and consistency from batch to batch. Nutrient additions are an effective method to ensure yeast health. Servomyces and Yeastlife Extra are two nutrient options provided by Lallemand Brewing for different applications. ●●●
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Best Practices – LalBrew IPA Solutions

Jul 31, 2020

Armed with this data, the brewer is well equipped to choose the best yeast for each IPA style. Lallemand Brewing is at the forefront of hop flavor and aroma research and we are ready to help you with any questions about brewing hoppy beer styles. ●●●
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Best Practices – LalBrew Premium Brewing Yeast: Shelf life, Storage and Pitching rate

Jul 8, 2020

The quality of Lallemand Premium Brewing Yeast is rooted in the dry yeast production process. This document highlights the best practices for longer shelf life, consistent pitch rates and performance when using our LalBrew® Premium Series. ●●●
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Best Practices – Recommended Kettle Sour Procedure

Jul 8, 2020

Kettle souring allows brewers to produce quick sour beers. This best practice document provides recommended kettle sour procedures.   ●●●
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