Brewing Best Practices

Best Practices – Propagation from Diamond dry yeast

Jul 8, 2020

The purpose of propagation is to produce biomass that is not stressed, that is highly viable (>95%), vital (active) and free of contamination. This best practice document provides information on propagation of LalBrew® Diamond Lager yeast. ●●●
Download document
Best Practices – Repitching using dry yeast

Jul 8, 2020

Re-pitching yeast is an effective method to reduce the cost of yeast per brew. Lallemand Premium Brewing yeast has the high viability and purity required for re-pitching. However, producing a consistent product from each successive fermentation is a significant challenge to the brewer. ●●●
Download document
Best Practices – Copper Fining Optimisation

Jul 8, 2020

This document walks you step-by-step through the process of optimizing your AB Vickers copper fining additions. ●●●
Download document
Best Practices – Hard Seltzer Fermentation

Jul 8, 2020

Hard seltzer is produced from a sugar-based fermentation that produces a neutral alcohol base that is often flavored with fruit or other aromatics. There are many different strategies for producing hard seltzer depending on the priorities of the brewer. This best practices document covers the following sections: "Choose your strategy", "choose the sugar source", "Control the pH", "Protect the Yeast", "Feed the yeas with protocol and typical results", "Optimize the fermentation", "Filtration, dilution and flavoring". ●●●
Download document
10 reasons to use Lallemand Dry Brewing Yeast

Jul 8, 2020

The remarkable stability of dry yeast allows for significant QC testing in order to ensure less than 1 bacterium or wild yeast cell detected per million cells of brewing yeast. For most strains, 1g of dry yeast contains a minimum of 5 billion viable cells, but the number will vary slightly from batch to batch. ●●●
Download document