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COVID-19:   Our delivery services are currently able to function normally for most countries (USA, Canada, Oceania, Continental Europe, Latin America). As we continue to serve you, your safety and the safety of our employees remains our top priority.

Lallemand Brewing
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Brewing Best Practices

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.

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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.

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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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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 – 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.

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Best Practices – Sour Solutions: Bacteria Selection

Jul 8, 2020

When choosing a bacteria strain for brewing sour beers it is important to consider characteristics such as temperature range, total lactic acid potential, bacteria classification, fermentation time, hop tolerance and flavor. This document highlights the main characteristics of our dried Lactobacillus strains to help you when choosing the bacteria that best suits your souring goals.
Both WildBrew™ Helveticus Pitch and WildBrew™ Sour Pitch deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.

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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 – Copper Fining Optimisation

Jul 8, 2020

This document walks you step-by-step through the process of optimizing your AB Vickers copper fining additions.

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