Dry brewing yeast typically contains less than 7% water. Stringent quality standards are applied during manufacturing to avoid microbial contamination. 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.
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.
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.
LalBrew Abbaye™ is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.
LalBrew Belle Saison™ is a Belgian-style ale yeast selected specially for its ability to create Saison-style beers.
LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce clean fermentations for high quality ales.
LalBrew CBC-1™ has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany.
LalBrew London™ is a true English ale strain selected for its ability to produce authentic, traditional UK beer styles.
LalBrew Wit™ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles.
LalBrew Munich Classic™ is a Bavarian wheat beer strain selected from the Doemens Academy Culture Collection in Germany.
LalBrew Nottingham™ is an English-style ale yeast selected for its high performance and versatility. Neutral flavor and consistent performance across diverse fermentation conditions make LalBrew Nottingham™ and ideal house strain for producing a wide variety of beer styles.
LalBrew Windsor™ is a true English ale strain that produces a balanced fruity aroma with lower attenuation due to an inability to metabolize maltotriose.
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.
LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales.
The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.
WildBrew Philly Sour™ is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.
LalBrew Verdant IPA™ for its ability to produce a variety of hop-forward and malty beers. This highly versatile strain is well suited for a variety of beer styles.
LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.
LalBrew NovaLager™ is a true bottom fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance.
LalBrew® LoNa™ is a maltose-negative hybrid strain that has been selected to have ideal characteristics for the production of low and non-alcoholic beers.