Description

LalBrew NovaLager™ – Modern Hybrid Lager Yeast by Lallemand

LalBrew NovaLager™ is a true bottom-fermenting yeast that produces clean lager beers with distinct flavour characteristics and superior fermentation performance. It is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation. The distinct flavour profile is very clean, slight esters over a wide temperature range.

Brewing Properties

• In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days. 
• High Attenuation and Medium Flocculation. 
• Aroma and flavour are clean with low to medium ester, no sulphur. This strain is POF negative. 
• The optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F). 
• Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. 

Information

Classified as Saccharomyces pastorianus, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast:
Percent solids 93% – 97%
Viability ≥ 5 x 10⁹ CFU per gram of dry yeast
Wild Yeast < 1 per 10⁶ yeast cells
Diastaticus Negative
Bacteria < 1 per 10⁶ yeast cells 

Usage

The pitch rate will affect the fermentation performance and flavour of the beer. For LalBrew NovaLager™ yeast, a pitch rate of 50 – 100g per hL (1-2 packets per 22.5 litres – 5 gallons) of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.

Storage

Store LalBrew NovaLager™ yeast in dry conditions below 4°C (39°F) in the vacuum-sealed packet. LalBrew NovaLager ™ will rapidly lose activity after exposure to air.
Do not use packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-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.
Performance is guaranteed when stored correctly and before the expiry date. 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 as you fill it. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort. You can re-pitch LalBrew NovaLager™ just like any other type of yeast. When re-pitching dry yeast, wort aeration is necessary.

Rehydration

Use rehydration of yeast prior to pitching only 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.