Dry brewing yeast typically contains less than 7% water. Stringent quality standards are applied during manufacturing to avoid microbial contamination. The remarkable stability of dry yeast allows for significant QC testing in order to ensure less than 1 bacterium or wild yeast cell detected per million cells of brewing yeast. For most strains, 1g of dry yeast contains a minimum of 5 billion viable cells, but the number will vary slightly from batch to batch.
Dry yeast is packaged under vacuum in 500g packs or 11g sachets and must be stored dry, below 4˚C (39˚F). Exposure to humidity and oxygen will affect the viability and vitality of the yeast. Do not use soft packs or sachets that appear to have lost their vacuum. Once a pack or sachet is open, use immediately for best results. If kept sealed (or re-sealed) under vacuum and stored under appropriate conditions, dry yeast can be used until the indicated expiration date, which is typically 2-3 years after manufacture.
LalBrew Abbaye™ is an ale yeast of Belgian origin selected for its ability to ferment Belgian style beers.
LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales.
LalBrew CBC-1™ has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.
LalBrew® Diamond Lager yeast is a true lager strain originating in Germany.
LalBrew Wit® Belgian Wit-Style Ale yeast (new version of Munich Wheat Beer yeast as from the 1st of March 2020) is a neutral strain which can be used to produce a wide variety of wheat-based beer styles.
LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a
wide variety of styles and fermentation conditions
LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer.
A bioengineered ale yeast strain capable of producing lactic acid during fermentation to provide brewers with an easy, reproducible, and mono-culture product.
The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community.
WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.