Brewing Best Practices

Technical paper: Feeding yeast for brewing success

Dec 8, 2021

Download this free paper to learn about common nutrient deficiencies in the wort. It reviews the five nutrients brewers may consider supplementing to improve their fermentations, which can influence the resulting product’s flavor and aroma — among other characteristics.

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Technical paper: Hydrogen Sulfide (H2S) & Beer

Dec 8, 2021

Our experts gathered all the important literature and interviewed specialists to increase your understanding of H2S in beer production so the natural flavor of malt and hops can shine through.

In this paper, you will learn about the composition and reactions of hydrogen sulfide as well as how it is produced during brewing. You will also read about the latest detection methods, prevention methods, and techniques to remove H2S.

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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

Sour beer styles range in seemingly unlimited fl­avors from fruity and neutrally acidic, to bitter or sweet. The brewer should choose bacteria and yeast strains carefully to achieve the desired ­flavor profile. This document serves as a guide to illustrate selected bacteria and yeast profiles and combinations for sour beers styles, including common combinations that have been validated extensively in commercial trials, as well as some more unique strain combinations. This is not a comprehensive list, many other combinations are possible for the creative and adventurous brewer.

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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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