Description

LalBrew Pomona™ – Modern Hybrid IPA Yeast

LalBrew Pomona™ is a hybrid yeast that was selected for flavour and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavour profile with notes of peach, citrus, and tropical fruits. This strain was developed by our partner Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.

Benefits

Usage

The pitch rate will affect the fermentation performance and flavour of the beer. For LalBrew Pomona IPA™ yeast, a pitch rate of 50 – 100g per hL 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. LalBrew Pomona IPA™ may be re-pitched just as you would any other type of yeast. When re-pitching dry yeast, it is necessary to aerate the wort.

Yeast Facts

Strain	Saccharomyces cerevisiae
Beer styles	American Amber Ale, American Barley Wine, American Brown Ale, American IPA, American Pale Ale, American Wheat, Berliner Weiss, Blonde Ale, Cream Ale, Dry Stout, Gose, Imperial IPA, Kettle Sours, New England IPA, New England Pale Ale, Robust Porter, Russian Imperial Stout, Session IPA
Attenuation	75-84%
Temperature range	18 – 22°C (64 – 72°F)
Flocculation	Medium
Aroma	Peach, Citrus, Tropical Fruit
Alcohol tolerance	10% ABV
Pitching rate	50 – 100g/hL

 

Storage

• Store LalBrew Pomona™ yeast in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Pomona™  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 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.
• 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 LalBrew Pomona™ 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.