Brewing Best Practices

10′ Online module – Everything you Need to Know About Diastaticus

Dec 1, 2021

  • What is S. cerevisiae var. diastaticus? How does it work?
  • What are common sources of diastaticus contamination?
  • How can I detect it? How can I control its presence?

Learn it all in this short online module, brought to you by Lallemand Brewing technical experts.

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Best Practices – Sour Solutions: Strain Comparison

Oct 8, 2021

Strain selection for sour beer production is a growing challenge as brewers are faced with a greater variety of strains than ever before. This document provides information about our full portfolio of products for making sour beer, with a comparison allowing you to choose the product best suited to your desired outcome. Lactic acid bacteria can be used for kettle and fermenter souring practices to provide depth of flavor along with mild to high levels of acidity depending on the strain. Both WildBrew Sour Pitch™ and WildBrew Helveticus Pitch™ offer consistent and reliable bacteria options for brewers looking to produce citrusy sour beers. WildBrew Sour Pitch™ (Lactobacillus plantarum) ferments at mildly warm temperatures and produces a medium level of lactic acid with hints of grapefruit. By comparison, WildBrew Helveticus Pitch™ (Lactobacillus helveticus) ferments at higher temperatures and produces higher levels of lactic acid with a lemony/sour candy flavor. Lactic acid producing yeast is relatively uncommon for brewing applications; however, in recent years they have started to gain more attention. The yeast of the genus Lachancea produce lactic acid as well as ethanol and CO2 in fermentation. The WildBrew Philly Sour™ strain is a unique Lachancea species that was selected from nature by the University of the Sciences in Philadelphia, USA. It produces a mild level of lactic acid and ethanol in one simple fermentation step with flavors of apricot and stone fruit.

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Best Practices – Wildbrew Philly Sour™

Oct 8, 2021

WildBrew Philly Sour™ is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrew
Philly Sour™ produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. WildBrew Philly Sour™ fermentation performance depends on a variety of factors within the individual brewers environment. This document addresses some important fermentation kenetics information and provides tips on using this innovative product.

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Best practices – Saison solutions

Jun 23, 2021

Saison (French for “season”) is a beer style originating from Wallonia, Belgium, originally produced to provide beer to workers during the farming season. Traditional Saison beers are refreshingly dry with notes of fruit and spice. In this best practice document, discover which LalBrew solution best suits your next brew.

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Best Practices – Yeast Nutrients for Brewing

Mar 16, 2021

Whether you’re brewing all-malt or adding adjuncts, yeast health and performance is critical for a successful fermentation and consistency from batch to batch. Nutrient additions are an effective method to ensure yeast health. Servomyces™, YeastLife Extra™, and Yeastlife O™ are the three different yeast nutrition options provided by Lallemand brewing function of wort conditions and objectives.

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Best Practices – Bottle conditioning with CBC-1

Feb 18, 2021

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

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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 – 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.

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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.

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