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.

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.

Brewing Best Practices

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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WildBrew Helveticus WildBrew Sour Pitch
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 Copper fining
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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