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. ●●●Download document
Aug 21, 2020
Recent research is uncovering how different yeast strains can influence flavor and aroma by interacting with specific hop-derived flavor compounds, a process called biotransformation. Non-aromatic compounds derived from hops are transformed by yeast enzymes to release aromatic flavor compounds in the beer. ●●●Download document
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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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. ●●●Download document
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
Jul 8, 2020
The quality of Lallemand Premium Brewing Yeast is rooted in the dry yeast production process. This document highlights the best practices for longer shelf life, consistent pitch rates and performance when using our LalBrew® Premium Series. ●●●Download document
Jul 8, 2020
Kettle souring allows brewers to produce quick sour beers. This best practice document provides recommended kettle sour procedures. ●●●Download document
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
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. ●●●Download document
Jul 8, 2020
This document walks you step-by-step through the process of optimizing your AB Vickers copper fining additions. ●●●Download document
