Upon rehydration, dry cell membranes undergo a transition from gel to liquid crystal phase. Rehydration 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. Proper rehydration of dry yeast will produce a highly viable and vital liquid slurry.
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.
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.