Lalbrew Diamond – Lager Yeast
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LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany and delivers excellent fermentation performance.
48 in stock
Description
Lalbrew Diamond™ – Lager Yeast
LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany. LalBrew Diamond™ delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the LalBrew Diamond™ include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.
Brewing Properties
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits:
- Vigorous fermentation that can be completed in 5 to 7 days
- High attenuation and High flocculation
- Neutral Flavor and Aroma, typical of traditional Lagers
- This strain is POF negative
The optimal temperature range for LalBrew Diamond™ yeast when producing traditional styles is 10 – 15°C (50 – 59°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
Quick facts
Strain | Saccharomyces pastorianus |
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Beer styles | Baltic Porter, Bohemian Pilsner, California Common, Classic American Pilsner, Dark American Lager, Doppelbock, Dortmunder Export, Eisbock, German Pilsner, Maibock/Helles Bock, Munich Dunkel, Munich Helles, Oktoberfest/Marzen, Schwarzbier, Traditional Bock, Vienna Lager |
Attenuation | 77-83 |
Temperature range | 10 – 15°C (50 – 59°F) |
Flocculation | High |
Aroma | Neutral |
Alcohol tolerance | 13% ABV |
Pitching rate | 100 – 200g/hL |
STORAGE
- Store LalBrew Verdant IPA™ yeast in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Verdant IPA™ will rapidly lose activity after exposure to air.
- Do not use packets that have lost vacuum. Re-seal opened packs, store them in dry conditions below 4°C (39°F), and use within 3 days. If the opened package isre-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
- Storing it correctly and using it before the expiry date guarantees performance. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.
DRY 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. Sprinkle the yeast evenly on the surface of the wort in the fermenter while filling it. The motion of the wort filling the fermenter will aid in mixing the
yeast into the wort. Dry pitching LalBrew Verdant IPA™ shows no significant differences in fermentation performance compared to rehydration.
REHYDRATION
Only use rehydration of yeast prior to pitching when equipment does not easily allow for dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination.
Additional information
Weight | 0.011 kg |
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Manufacturer |
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