Yeast Pitching

Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching.



As a world-leading expert in yeast and bacteria, Lallemand Brewing works to develop solutions that ensure the control of brewing processes and optimize the quality of beers according to desired sensory profiles.

“Our mission is to supply safe products of consistent quality and competitive value, which meet or exceed our customer’s needs. We continuously improve our processes, products and services.“ Francine Leblanc, VP Quality Insurance, Lallemand Inc.

  • For more information about our quality control procedure, download our Quality and Security brochure.

Recycling Information for Sachets (11g and 500g) 

Please, see below in regards to recycling information for compliance with regional regulations. Thank you.  


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.