Brewing Best Practices

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. ●●●
Download document
Best Practices – Bottle conditioning with CBC-1

Feb 18, 2021

This document covers fermentation, priming and bottling, and conditioning. ●●●
Download document
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. ●●●
Download document
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. ●●●
Download document
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. ●●●
Download document
Best Practices – Brut IPA procedure

Feb 17, 2021

Brut IPA is a beer style honouring characteristics from one of the world’s best-loved sparkling wines, Champagne. “Brut” is one of the driest forms of champagne wine and heavily influences the conventions of this modern IPA; pale in colour, dry finish and highly aromatic. Residual sugars, malt character, and complexity are not desired but an extra dry finish is complimented with a highly intense aroma, derived from significant late and dry hop additions whilst minimizing bitterness. The key and defining character of the Brut IPA is full attenuation, which can be achieved with the addition of ABV Glucoamylase 400 (AMG enzyme) throughout the brewing process as per our recommended procedure below. ●●●
Download document
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. ●●●
Download document
Best Practices – Biotransformation

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
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.
●●●
Download document