Brewing Best Practices

best practices Bottle conditioning
Best Practices – Bottle conditioning with CBC-1

Feb 18, 2021

This document covers fermentation, priming and bottling, and conditioning.

●●●
Download document
best practices Brut IPA
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.

●●●
Download document
Beer Contamination best practices Diastaticus
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.

●●●
Download document
best practices Dry Yeast
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.

●●●
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
best practices IPA Beer LalBrew yeast
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.

●●●
Download document
best practices Low alcohol
Best Practices – Low alcohol beer

Feb 18, 2021

Brewery wort contains fermentable sugars of low and medium molecular weight and unfermentable sugars of high molecular weight.

●●●
Download document
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 – 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.

 

●●●
Download document