{"title":"Lallemand Yeast","description":"\u003cp\u003e\u003cspan class=\"citation-0 recitation citation-end-0\"\u003eLallemand yeast offers a diverse range of high-quality brewing yeasts for every beer style.\u003csup class=\"superscript visible\" data-turn-source-index=\"1\"\u003e  \u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003cspan class=\"citation-1 recitation citation-end-1\"\u003eFrom classic strains to innovative cultures, unlock exceptional flavor and reliable fermentation with Lallemand's trusted brewing solutions.\u003csup class=\"superscript visible\" data-turn-source-index=\"2\"\u003e \u003c\/sup\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"citation-2 recitation citation-end-2\"\u003eElevate your homebrewing with yeast designed for consistent and delicious results\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"wild-brew-helveticus-pitch-bacteria-10g-lallemand","title":"LalBrew - Wild Brew - Helveticus Pitch Bacteria 10g","description":"\u003cp\u003eWildBrew Helveticus Pitch is a ready-to-use dried bacteria, a strain of Lactobacillus helveticus specifically selected for its ability to produce a wide range of sour beer styles. \u003cbr\u003e\u003cbr\u003eIn comparison to \u003ca title=\"WildBrew Sour Pitch\" href=\"https:\/\/www.kegland.com.au\/wild-brew-sour-pitch-bacteria-10g-lallemand.html\" target=\"_blank\" rel=\"noopener\"\u003eWildBrew Sour Pitch\u003c\/a\u003e, the new bacteria produces a more intense citrusy flavor at higher temperatures. Additionally, WildBrew Helveticus Pitch will deliver unmatched consistency, effortless application, fully assured performance and unparalleled purity for brewing the sour beer style of your choice.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eWild Brew - Helveticus Pitch Bacteria 10g (Lallemand)\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e \u003c\/p\u003e\r\n\u003cp\u003eWildBrew Helveticus Pitch is a high-performance, high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.\u003cbr\u003e\u003cbr\u003eWildBrew Helveticus Pitch produces an intense and sharp citrus flavor profile typical of both traditional and modern sour beer styles.\u003cbr\u003e\u003cbr\u003eWhen inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process. \u003cbr\u003eBesides providing outstanding performance, WildBrew Helveticus Pitch is capable of delivering consistent results for brewers.\u003cbr\u003e\u003cbr\u003eStyles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.\u003c\/p\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\r\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" dir=\"ltr\"\u003e\n\u003ccolgroup\u003e\n\u003ccol width=\"128\"\u003e\n\u003ccol width=\"100\"\u003e\n\u003c\/colgroup\u003e\r\n\u003ctbody\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Variable Bacteria\"}'\u003eVariable Bacteria\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026gt;10^11 CFU\/g\"}'\u003e\u0026gt;10^10 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Dry Matter\"}'\u003eDry Matter\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026gt;92%\"}'\u003e\u0026gt;92%\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Coliform\"}'\u003eColiform\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^2 CFU\/g\"}'\u003e\u0026lt;10^2 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Acetic Bacteria \"}'\u003eAcetic Bacteria\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^4 CFU\/g\"}'\u003e\u0026lt;10^4 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Moulds\"}'\u003eMoulds\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^3 CFU\/g\"}'\u003e\u0026lt;10^3 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Yeast\"}'\u003eYeast\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^3 CFU\/g\"}'\u003e\u0026lt;10^3 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003c\/tbody\u003e\r\n\u003c\/table\u003e\r\n\u003cp\u003e\u003cbr\u003eIn line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn Lallemand’s Standard Wort conditions, WildBrew™ Helveticus Pitch bacteria exhibits:\u003cbr\u003eFast pH drop that can be completed within 2 days (typically within 24 to 36 hours).\u003cbr\u003eHigh lactic acid versus lower acetic production.\u003cbr\u003e\u003cbr\u003eAroma and flavor is citrus and tangy with a hint of fruit.\u003cbr\u003e\u003cbr\u003eThe optimal temperature range for WildBrew™ Helveticus Pitch when producing sour beer styles is between 38°C to 45°C (100°F to 113°F).\u003cbr\u003e\u003cbr\u003eFermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eInstructions\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eOpen the sachet and add WildBrew Helveticus Pitch directly to unhopped wort at a rate of 10g\/hL (1g\/10L), ensuring the temperature is 38 - 45°C (100 - 113°F).\u003cbr\u003e\u003cbr\u003eFor better distribution rehydrate WildBrew Helveticus Pitch in a mix of unhopped wort and water (50\/50) 10 times the weight of inoculation at 30°C +\/- 5°C (86°F +\/- 8°F). Monitor pH drop and test regularly.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eConditions of Use\u003c\/span\u003e\u003cbr\u003eInoculation: 10g per 100L\u003cbr\u003epH: \u0026gt;3.4\u003cbr\u003eTemperature: 38 - 44°C\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494601720064,"sku":"KL16568","price":15.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalbrew-wild-brew-helveticus-pitch-bacteria-10g-kegland_7c08ead2-e4c0-489a-a02f-2c2ea407f123.png?v=1687331892"},{"product_id":"bulk-500g-lalbrew-premium-nottingham-dry-english-style-ale-yeast","title":"500g Brick - LalBrew - Premium Nottingham - Dry English-Style Yeast","description":"\u003cp\u003eGet your hands on a cult classic power house yeast. This yeast strain is known for its rapid \u0026amp; vigerous fermentation. Resulting in a clean crisp dry beer, not solely for Dry English Ales. This yeast can be used across the board of almost any style.\u003cbr\u003e\u003cbr\u003eLalBrew Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. \u003cbr\u003e\u003cbr\u003eLalBrew Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Nottingham Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Nottingham yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eHigh Attenuation and High Flocculation\u003cbr\u003eNeutral to slightly fruity and estery flavor and aroma\u003cbr\u003eThe optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C\u003cbr\u003e(50°F)* to 22°C (72°F)\u003c\/p\u003e\n\u003cp\u003e*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" title=\"Lallemand IPA Yeast - Best Practices\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602014976,"sku":"KL16674","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-nottingham-dry-english-style-yeast-kegland-1_1e318207-f16d-4119-9ae2-a7dcd2617641.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-voss-kveik-ale-yeast-norwegian-high-temperature-ale-lallemand","title":"500g Brick - LalBrew - Premium Voss Kveik Ale Yeast","description":"\u003cp\u003eVoss Kveik yeast supports a wide range of fermentation temperatures between \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e25-40°C\u003c\/strong\u003e\u003c\/span\u003e (77-104°F) with a very high optimal range of \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within \u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003e2-3 days.\u003c\/span\u003e \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Voss Kveik Ale Yeast (Norwegian High Temperature Ale) - Lallemand\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eKveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. \u003cbr\u003e\u003cbr\u003eLalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003eoptimal range of 35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. \u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Voss yeast:\u003cbr\u003ePercent solids 93% - 96%\u003cbr\u003eViability ≥ 5 x 10^9 CFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort, LalBrew Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. \u003cbr\u003e\u003cbr\u003eNeutral flavor profile across the temperature range with notes of orange and citrus. The optimal temperature range for LalBrew Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003eLallemands research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602113280,"sku":"KL16605","price":182.5,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-voss-kveik-ale-yeast-kegland-1_d93152ea-704f-4f53-8369-294661a74bdf.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-kolsch-style-yeast-lallemand-koln-kolsch","title":"500g Brick - LalBrew - Premium Kolsch Style Ale Yeast","description":"\u003cp\u003eLalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. \u003cbr\u003e\u003cbr\u003eThrough the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003e\u003cspan style=\"color: #ff9900;\"\u003eKegLand Staff Favourite*\u003cbr\u003e\u003c\/span\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Kolsch Style Yeast - Lallemand - Köln \/ Kölsch\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eLalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. \u003cbr\u003e\u003cbr\u003eThrough the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top-fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrewTM Köln yeast:\u003cbr\u003ePercent solids 93% - 97%\u003cbr\u003eViability ≥ 1 x 10^9\u003cbr\u003eCFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM Köln yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. \u003cbr\u003e\u003cbr\u003eMedium to High Attenuation and Medium Flocculation Neutral to slightly fruity and estery flavor and aroma \u003cbr\u003e\u003cbr\u003eThe optimal temperature range for LalBrewTM Köln yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 24-36 hours Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602178816,"sku":"KL16612","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-kolsch-style-ale-yeast-kegland-1_c3d03bc4-6a90-4014-b5fb-cd6166168c36.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-diamond-lager-yeast","title":"500g Brick - LalBrew - Premium Diamond Lager Yeast","description":"\u003cp\u003eLalBrew Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Diamond Lager Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eDiamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with the 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.\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eClassified as Saccharomyces pastorianus, a bottom-fermenting yeast.\u003cbr\u003eTypical Analysis of Diamond yeast:\u003cbr\u003ePercent solids 93% - 97%\u003cbr\u003eViability ≥ 5 x 109\u003cbr\u003eCFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*See specifications sheet for details\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits:\u003cbr\u003e\u003cbr\u003eVigorous fermentation that can be completed in 5 days\u003cbr\u003e\u003cbr\u003eHigh attenuation and High flocculation\u003cbr\u003e\u003cbr\u003eNeutral flavor and aroma, typical of traditional lagers\u003cbr\u003e\u003cbr\u003eThe optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)\u003cbr\u003e\u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,\u003cbr\u003eyeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602244352,"sku":"KL16629","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-diamond-lager-yeast-kegland_1697ca1b-9848-47c3-9999-241a69def42e.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-windsor-british-style-ale-yeast","title":"500g Brick - LalBrew - Premium Windsor British-Style Ale Yeast","description":"\u003cp\u003e\u003cspan\u003eWindsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.\u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Windsor British-Style Ale Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew® Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Windsor Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Windsor yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eMedium attenuation and Low flocculation\u003cbr\u003eFruity and Estery flavor and aroma, typical of traditional English style ales\u003cbr\u003eThe optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F)\u003cbr\u003eWindsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).\u003cbr\u003eMaltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" target=\"_blank\" rel=\"noopener\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602309888,"sku":"KL16636","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-windsor-british-style-ale-yeast-kegland-1_accdbd2e-4b19-4015-80b0-c1b0828e8405.png?v=1687331937"},{"product_id":"bulk-500g-lalbrew-premium-new-england-east-coast-style-ale-yeast","title":"500g Brick - LalBrew - Premium New England - East Coast Style Ale Yeast","description":"\u003cp\u003eLalBrew 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.\u003c\/p\u003e\n\u003cp\u003eA typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eLalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium New England - East Coast Style Ale Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e(American Easy Coast Ale Yeast)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eLalBrew 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 typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach. \u003cbr\u003e\u003cbr\u003eThrough expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew®  New England Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  1 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eFermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.\u003c\/p\u003e\n\u003cp\u003eMedium to high attenuation and Medium flocculation.\u003c\/p\u003e\n\u003cp\u003eNeutral to slightly fruity and estery flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F).\u003c\/p\u003e\n\u003cp\u003eLag phase can be longer when compared with other strains, ranging from 24-36 hours.\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" target=\"_blank\" rel=\"noopener\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602375424,"sku":"KL16643","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-new-england-east-coast-style-ale-yeast-kegland-1_d002a629-db74-46cb-b41d-5f470c54a6c5.png?v=1687331943"},{"product_id":"bulk-500g-lalbrew-premium-munich-classic-wheat-ale-yeast","title":"500g Brick - LalBrew - Premium Munich Classic - Wheat Ale Yeast","description":"\u003cp\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. \u003cbr\u003e\u003cbr\u003eThis strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. \u003cbr\u003e\u003cbr\u003eA true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 109 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits: Vigorous fermentation that can be completed in 4 days. \u003cbr\u003eMedium to High attenuation and Low flocculation. \u003cbr\u003eAroma and flavor is balanced with prominent notes of banana and clove. \u003cbr\u003eThe optimal temperature range for Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F). Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602408192,"sku":"KL16650","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-munich-classic-wheat-ale-yeast-kegland-1_9c6886a0-53ba-47f6-884f-41fba3b8cbbd.png?v=1687331943"},{"product_id":"bulk-500g-lalbrew-premium-abbaye-belgian-style-ale-yeast","title":"500g Brick - LalBrew - Premium Abbaye - Belgian-Style Ale Yeast","description":"\u003cp\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. \u003cbr\u003e\u003cbr\u003eAt lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Abbaye - Belgian-Style Ale Yeast\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e(Belgian Ale yeast)\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 10^9 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits: Vigorous fermentation that can be completed in 4 days.\u003cbr\u003eHigh attenuation and Medium to High flocculation. Aroma and flavor is fruity and spicy with a hint of alcohol. \u003cbr\u003eThe optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F). \u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602670336,"sku":"KL16667","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-abbaye-belgian-style-ale-yeast-kegland-1_b3d6714a-25c0-45ec-981a-57b641ffd12d.png?v=1687331942"},{"product_id":"bulk-500g-lalbrew-premium-bry-97-american-west-coast-style-ale-yeast","title":"500g Brick - LalBrew - Premium BRY-97 - American West Coast Style Ale Yeast","description":"\u003cp\u003e\u003cspan\u003eThis West Coast Ale yeast is used for a clean neutral profile that is able to attenuate the majority of fermentable sugars in your wort. BRY-97 also has no overwhelming characteristics meaning that it will help showcase the your aroma and flavour.\u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eLalBrew - BRY-97 - American West Coast Style Ale Yeast x 11g - Lallemand\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute.\u003cbr\u003eCulture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.\u003cbr\u003e\u003cbr\u003eThrough expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. \u003cbr\u003e\u003cbr\u003eTraditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen\/Rye, Old Ale and American Barleywine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® BRY-97 yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests.\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eBrewing PropertiesIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® BRY-97 yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eMedium to High Attenuation and High Flocculation\u003cbr\u003eAroma and flavor is neutral with slight ester notes.\u003cbr\u003eThe optimal temperature range for LalBrew® BRY-97 yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" target=\"_blank\" rel=\"noopener\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602703104,"sku":"KL16681","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-bry-97-american-west-coast-style-ale-yeast-kegland-1_0ff625a8-691e-41a5-a92f-6c2ba37b05b4.png?v=1687331943"},{"product_id":"bulk-500g-lalbrew-premium-belle-saison-belgian-saison-style-yeast","title":"500g Brick - LalBrew - Premium Belle Saison - Belgian Saison-Style Yeast","description":"\u003cp\u003e\u003cspan\u003e\u003c\/span\u003eThis yeast boasts an amazing ester and spice profile for Saisons and Specialty Ales. This yeast has the added benefit of a short lag time unlike some specialty yeasts on the market. Lallemand's Belle Saison can keep up the pace while fermenting at high attenuation levels and even higher alcohol tolerances.\u003cbr\u003e\u003cbr\u003eFerment this yeast in a temperature controlled environment, we highly reccomend keeping your fermenter above 25C to 35C to experience the full effect of the yeasts profile.\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cspan style=\"color: #ff9900;\"\u003e*KegLand Team Favourite\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Belle Saison - Belgian Saison-Style Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eLalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with LalBrew® Belle Saison are fruity, spicy and refreshing.\u003c\/p\u003e\r\n\u003cp\u003eFor best practices when using Saccharomyces cerevisiae var. diastaticus strains please download our “best practices” diastaticus document under the Technical Data Sheet section.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003ePitching Rate\u003c\/span\u003e\u003cbr\u003e50 - 100g\/hL to achieve a minimum of 2.5 - 5 million cells\/mL\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Belle Saison yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Belle Saison yeast exhibits:\u003c\/p\u003e\r\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eHigh Attenuation and Low Flocculation\u003cbr\u003eAroma and flavor is traditional of Saisons with citrus and pepper notes.\u003cbr\u003eThe optimal temperature range for LalBrew® Belle Saison yeast when producing traditional styles is 15°C(59°F) to 35°C(95°F)\u003cbr\u003eSaccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.\u003c\/p\u003e\r\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602735872,"sku":"KL16698","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-belle-saison-belgian-saison-style-yeast-kegland-1_8dce4795-4d8a-44bc-bf7d-f9a4a7302168.png?v=1687331970"},{"product_id":"bulk-500g-lalbrew-premium-london-english-style-ale-yeast","title":"500g Brick - LalBrew - Premium London - English-Style Ale Yeast","description":"\u003cp\u003e\u003cspan\u003eNot only can this yeast produce the classic Extra Special Bitter (ESB) which found its fame back in London many years ago. But this yeast can also be used to make exceptional Ciders!\u003cbr\u003eLallemand's London ESB exhibits light flavours and aromas of fruit and ester, predominantly neutral in character which allows malt and hops to shine through.\u003cbr\u003e\u003cbr\u003eUK Heritage styles are also a must for this yeast, e.g. Milds, British Pale Ales ect.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium London - English-Style Ale Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eLalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate  ester production that lets the flavors and aromas of malt and hops shine through. \u003cbr\u003eLalBrew® London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing  Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild.\u003c\/p\u003e\r\n\u003cp\u003eLalBrew® London may also be used in the production of Ciders.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® London yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® London yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eMedium attenuation and Low flocculation\u003cbr\u003eNeutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through\u003cbr\u003eThe optimal temperature range for LalBrew® London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F)\u003cbr\u003eLalBrew® London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).\u003cbr\u003eMaltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according\u003cbr\u003eto desired result.\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494602834176,"sku":"KL16704","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-premium-london-english-style-ale-yeast-kegland-1_932273d5-f740-4f9b-b9a7-40bf41c961a7.png?v=1687331970"},{"product_id":"bulk-500g-lalbrew-premium-verdant-ipa-yeast","title":"500g Brick - LalBrew - Verdant IPA Yeast","description":"\u003cp\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Verdant\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Verdant_IPA_Yeast.pdf?v=1680763731\" rel=\"noopener\" target=\"_blank\"\u003eTechnical Data Sheet - Verdant\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003cstrong\u003e\u003cbr\u003e\u003ca title=\"Best Practices - Biotransformation - Verdant\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Biotransformation_-_Lallemand_47ac59ff-dc9a-4a37-848a-4579cd4b1d8f.pdf?v=1680763728\" rel=\"noopener\" target=\"_blank\"\u003eBest Practices - Biotransformation - Verdant\u003c\/a\u003e\u003cbr\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003ePremium Yeast Selected for Premium IPA\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eSelected for its fermentation performance and its unique sensory characteristics which make it suitable for Modern IPA Styles with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh apricot flavour with notes of tropical and citrus fruit aroma\u003c\/li\u003e\n\u003cli\u003eSome sweeter notes such as Vanilla, creamy\u003c\/li\u003e\n\u003cli\u003eIncreased mouthfeel\u003c\/li\u003e\n\u003cli\u003eLight and soft balanced palate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSuitable Beer Styles\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNEIPA\u003c\/li\u003e\n\u003cli\u003eEnglish IPA\u003c\/li\u003e\n\u003cli\u003eAmerican Pale\u003c\/li\u003e\n\u003cli\u003eEnglish Bitter\u003c\/li\u003e\n\u003cli\u003eSweet Stout\u003c\/li\u003e\n\u003cli\u003eStout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003ePremium Yeast Selected for Premium IPA\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eSelected for its fermentation performance and its unique sensory characteristics which make it suitable for Modern IPA Styles with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh apricot flavour with notes of tropical and citrus fruit aroma\u003c\/li\u003e\n\u003cli\u003eSome sweeter notes such as Vanilla, creamy\u003c\/li\u003e\n\u003cli\u003eIncreased mouthfeel\u003c\/li\u003e\n\u003cli\u003eLight and soft balanced palate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSuitable Beer Styles\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eNEIPA\u003c\/li\u003e\n\u003cli\u003eEnglish IPA\u003c\/li\u003e\n\u003cli\u003eAmerican Pale\u003c\/li\u003e\n\u003cli\u003eEnglish Bitter\u003c\/li\u003e\n\u003cli\u003eSweet Stout\u003c\/li\u003e\n\u003cli\u003eStout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions_cc00d1ce-e534-4391-8f58-94d980b157cb.pdf?v=1680763733\" rel=\"noopener\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43494724960512,"sku":"KL23238","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-verdant-ipa-yeast-kegland_9eba85e0-8938-4fda-9977-c4d8e3432963.png?v=1687333228"},{"product_id":"bulk-500g-lalbrew-novalager-modern-hybrid-lager-yeast","title":"500g Brick  - LalBrew - NovaLager - Modern Hybrid Lager Yeast","description":"\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eBulk 500g - LalBrew - Premium Diamond Lager Yeast\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation.\u003c\/p\u003e\n\u003cp\u003eThe distinct flavor profile is very clean, slight esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. \u003cbr\u003e\u003cbr\u003eThis strain is a low VDK\/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.\u003cbr\u003e\u003cbr\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Novalager_Yeast.pdf?v=8674533818208408343\" title=\"Technical Specification Sheet\" target=\"_blank\"\u003eTechnical Specification Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces pastorianus, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast:\u003c\/p\u003e\n\u003cp\u003ePercent solids 93% – 97%\u003c\/p\u003e\n\u003cp\u003eViability ≥ 5 x 109 CFU per gram of dry yeast\u003c\/p\u003e\n\u003cp\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003eDiastaticus Negative\u003c\/p\u003e\n\u003cp\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days.\u003c\/p\u003e\n\u003cp\u003eHigh Attenuation and Medium Flocculation.\u003c\/p\u003e\n\u003cp\u003eAroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F).\u003c\/p\u003e\n\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eIf you have questions please do not hesitate to contact us at brewing@lallemand.com\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43495028064512,"sku":"KL31929","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-novalager-modern-hybrid-lager-yeast-kegland-1_33601a9a-12ca-490e-af2e-f4ee43e27f13.png?v=1687335384"},{"product_id":"lalbrew-premium-series-novalager-yeast-x-11g","title":"LalBrew Premium Series - Novalager Yeast x 11g","description":"\u003cp\u003eLalBrew NovaLager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew NovaLager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.\u003c\/p\u003e\n\u003cp\u003eLalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation.\u003c\/p\u003e\n\u003cp\u003eThe distinct flavor profile is very clean, slight esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. \u003cbr\u003e\u003cbr\u003eThis strain is a low VDK\/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Novalager_Yeast.pdf?v=8674533818208408343\" title=\"Technical Specification Sheet\" target=\"_blank\"\u003eTechnical Specification Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces pastorianus, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast:\u003c\/p\u003e\n\u003cp\u003ePercent solids 93% – 97%\u003c\/p\u003e\n\u003cp\u003eViability ≥ 5 x 109 CFU per gram of dry yeast\u003c\/p\u003e\n\u003cp\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003eDiastaticus Negative\u003c\/p\u003e\n\u003cp\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days.\u003c\/p\u003e\n\u003cp\u003eHigh Attenuation and Medium Flocculation.\u003c\/p\u003e\n\u003cp\u003eAroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F).\u003c\/p\u003e\n\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/951f9755-0532-4d26-5a44-08dc3cd00851\"\u003e Lallemand NovaLager Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43495028195584,"sku":"KL31776","price":7.98,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL31776-LalBrewPremiumSeries-NovalagerYeastx11g.jpg?v=1713831331"},{"product_id":"bulk-500g-lalbrew-cbc-1-priming-yeast","title":"500g Brick - LalBrew - CBC-1- Priming Yeast","description":"\u003cp\u003eLalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.\u003c\/p\u003e\r\n\u003cp\u003eLalBrew CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure.\u003c\/p\u003e\r\n\u003cp\u003eThe flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.\u003c\/p\u003e\r\n\u003cp\u003eLalBrew CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLalBrew CBC-1 is the yeast of choice for bottle conditioning, priming and cask conditioning due to its ability to referment and its high resistance to alcohol and pressure.\u003c\/p\u003e\r\n\u003cp\u003eThe flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.\u003c\/p\u003e\r\n\u003cp\u003eLalBrew CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eMicrobiological Properties\u003c\/strong\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® CBC-1 yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  1 x 10^10 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 10^6 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 10^6 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003ePrimary Fermentation\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at\u003cbr\u003e20°C (68°F) LalBrew® CBC-1 yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eNeutral aroma and flavor\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003eLalBrew® CBC-1 does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures\u003cbr\u003eaccording to desired result\u003cbr\u003eThe optimal temperature for primary fermentation with CBC-1 yeast when\u003cbr\u003eproducing traditional styles is 20°C(72°F)\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eRefermentation\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eBest used for refermentation purpose conducted preferably with priming sugars such as dextrose.\u003cbr\u003eRefermentation can be completed in 2 weeks at the recommended temperatures.\u003cbr\u003eThe optimal temperature range for CBC-1 yeast when refermenting is 15°C(59°F) to 25°C(77°F).\u003cbr\u003eCBC-1 contains an adequate reservoir of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle.\u003cbr\u003eTemperature and inoculation rate can be adapted in order to achieve desired results. If the beer is  partially carbonated, the sugar addition can be reduced.\u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43495039271168,"sku":"KL30731","price":175.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/500g-brick-lalbrew-cbc-1-priming-yeast-kegland_5bcc7769-4bd3-4fa7-a081-b158bca1be57.png?v=1687335495"},{"product_id":"lalbrew-premium-series-nottingham-dry-english-style-ale-yeast-x-11g-lallemand","title":"LalBrew Premium Series - Nottingham Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Nottingham\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Nottingham_Yeast.pdf?v=2662573692597752409\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Nottingham_Yeast.pdf?v=2662573692597752409\" target=\"_blank\"\u003eTechnical Data Sheet - Nottingham\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eGet your hands on a cult classic power house yeast. This yeast strain is known for its rapid \u0026amp; vigerous fermentation. Resulting in a clean crisp dry beer, not solely for Dry English Ales. This yeast can be used across the board of almost any style\u003c\/p\u003e\n\u003cp\u003eLalBrew® Nottingham is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. \u003cbr\u003e\u003cbr\u003eLalBrew® Nottingham is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium; color: rgb(0, 0, 0);\" data-mce-style=\"font-size: medium; color: rgb(0, 0, 0);\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Nottingham Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\" data-mce-style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Nottingham yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eHigh Attenuation and High Flocculation\u003cbr\u003eNeutral to slightly fruity and estery flavor and aroma\u003cbr\u003eThe optimal temperature range for LalBrew® Nottingham yeast when producing traditional styles is 10°C\u003cbr\u003e(50°F)* to 22°C (72°F)\u003c\/p\u003e\n\u003cp\u003e*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e \u003cspan style=\"font-size: 0.875rem;\" data-mce-style=\"font-size: 0.875rem;\"\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439196\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439196\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" data-mce-href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439197\" data-mce-style=\"color: rgb(0, 0, 0);\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439197\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/8703085b-64b8-40a4-d3ed-08dc3c1ec9e6\" data-mce-href=\"https:\/\/app.rapt.io\/profiles\/view\/8703085b-64b8-40a4-d3ed-08dc3c1ec9e6\"\u003e Lallemand Nottingham Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497732342016,"sku":"KL12744","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL12744-LalBrewPremiumSeries-NottinghamYeastx11g.jpg?v=1721879576"},{"product_id":"lalbrew-premium-series-bry-97-american-west-coast-style-ale-yeast-x-11g-lallemand","title":"LalBrew Premium Series - BRY-97 Yeast x 11g (American West Coast Ale)","description":"\u003cp\u003e\u003ca title=\"Technical Data Sheet - BRY-97\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_BRY-97_Yeast.pdf?v=16816716993581242409\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - BRY-97\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca title=\"Best Practices - Biotransformation - BRY-97\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Biotransformation_-_Lallemand.pdf?v=9086253157126085519\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eBest Practices - Biotransformation\u003c\/strong\u003e -\u003cstrong\u003e BRY-97\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis West Coast Ale yeast is used for a clean neutral profile that is able to attenuate the majority of fermentable sugars in your wort. BRY-97 also has no overwhelming characteristics meaning that it will help showcase the your aroma and flavour.\u003c\/p\u003e\n\u003cp\u003eLalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute.\u003cbr\u003eCulture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.\u003cbr\u003e\u003cbr\u003eThrough expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma. \u003cbr\u003e\u003cbr\u003eTraditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen\/Rye, Old Ale and American Barleywine.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® BRY-97 yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests.\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eBrewing PropertiesIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® BRY-97 yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eMedium to High Attenuation and High Flocculation\u003cbr\u003eAroma and flavor is neutral with slight ester notes.\u003cbr\u003eThe optimal temperature range for LalBrew® BRY-97 yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F)\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439233\" rel=\"noopener\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/7f847726-07e2-4174-62d3-08dc3c20ce8e\"\u003eBRY-97 American West Coast Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_4.pdf?v=1671439235\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497733488896,"sku":"KL12751","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL12751-LalBrewPremiumSeries-BRY-97x11g_AmericanWestCoastAle.jpg?v=1782888681"},{"product_id":"lalbrew-premium-series-belle-saison-saison-style-yeast-x-11g-lallemand","title":"LalBrew Premium Series - Belle Saison Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003eFor an alternative to Belle Saison (discontinued) please try:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca class=\"bold\" href=\"https:\/\/kegland.com.au\/products\/lalbrew-premium-series-farmhouse-hybrid-yeast-x-11g?_pos=4\u0026amp;_sid=a116a4544\u0026amp;_ss=r\"\u003eLalBrew Premium Series - Farmhouse Hybrid Yeast x 11g\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca class=\"bold\" href=\"https:\/\/kegland.com.au\/products\/cellarscience-saison-ale-yeast-x-12-g\"\u003eCellarScience - SAISON Ale Yeast x 12g\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Belle_Saison_Yeast.pdf?v=13137680915634722018\" title=\"Technical Data Sheet - Belle\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Belle\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Diastaticus_-_Lallemand.pdf?v=8553722710342135901\" title=\"Best Practices - Diastaticus - Belle Saison\" target=\"_blank\"\u003eBest Practices - Diastaticus - Belle Saison\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThis yeast boasts an amazing ester and spice profile for Saisons and Specialty Ales. This yeast has the added benefit of a short lag time unlike some specialty yeasts on the market. Lallemand's Belle Saison can keep up the pace while fermenting at high attenuation levels and even higher alcohol tolerances.\u003cbr\u003e\u003cbr\u003eFerment this yeast in a temperature controlled environment, we highly reccomend keeping your fermenter above 25C to 35C to experience the full effect of the yeasts profile.\u003c\/p\u003e\n\u003cp\u003eLalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with LalBrew® Belle Saison are fruity, spicy and refreshing.\u003c\/p\u003e\n\u003cp\u003eFor best practices when using Saccharomyces cerevisiae var. diastaticus strains please download our “best practices” diastaticus document under the Technical Data Sheet section.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003ePitching Rate\u003c\/span\u003e\u003cbr\u003e50 - 100g\/hL to achieve a minimum of 2.5 - 5 million cells\/mL\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Belle Saison yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand Saison yeast strains including their flavour, aroma, fermentation kinetics, flocculation, attenuation properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439269\" title=\"Lallemand Saison Yeast - Best Practices\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions.pdf?v=14169224025648680550\" title=\"Lallemand Saison Yeast - Best Practices - Managing Diastaticus\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices - Managing Diastaticus\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Belle Saison yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003cbr\u003eHigh Attenuation and Low Flocculation\u003cbr\u003eAroma and flavor is traditional of Saisons with citrus and pepper notes.\u003cbr\u003eThe optimal temperature range for LalBrew® Belle Saison yeast when producing traditional styles is 15°C(59°F) to 35°C(95°F)\u003cbr\u003eSaccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/76dd5129-88a4-4c51-ddb5-08dc3c102273\"\u003eBelle Saison Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_5.pdf?v=1671439272\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: #ef3e36;\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497734406400,"sku":"KL12768","price":5.7,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalbrew-premium-series-belle-saison-yeast-x-11g-kegland-1_ce729c0c-f7da-46bd-bc8a-5de2770e8cfa.png?v=1687337122"},{"product_id":"lalbrew-premium-series-london-english-style-ale-yeast-x-11g","title":"LalBrew Premium Series - London ESB Yeast x 11g","description":"\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_London_Yeast.pdf?v=9055008455727623580\" title=\"Technical Data Sheet - London\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - London\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eNot only can this yeast produce the classic Extra Special Bitter (ESB) which found its fame back in London many years ago. But this yeast can also be used to make exceptional Ciders!\u003cbr\u003eLallemand's London ESB exhibits light flavours and aromas of fruit and ester, predominantly neutral in character which allows malt and hops to shine through.\u003cbr\u003e\u003cbr\u003eUK Heritage styles are also a must for this yeast, e.g. Milds, British Pale Ales ect.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eLalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. \u003cbr\u003eLalBrew® London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing  Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild.\u003c\/p\u003e\n\u003cp\u003eLalBrew® London may also be used in the production of Ciders.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003eClassified as a Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® London yeast:\u003cbr\u003ePercent solids 93% – 97%\u003cbr\u003eLiving Yeast Cells ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® London yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eMedium attenuation and Low flocculation\u003cbr\u003eNeutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through\u003cbr\u003eThe optimal temperature range for LalBrew® London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F)\u003cbr\u003eLalBrew® London does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).\u003cbr\u003eMaltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according\u003cbr\u003eto desired result.\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/d1d6b9cd-9d6d-4b20-7531-08dc3c17ac16\"\u003eLondon ESB Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success.pdf?v=6203707431250752076\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: #ef3e36;\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497735880960,"sku":"KL12775","price":5.7,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalbrew-premium-series-london-esb-yeast-x-11g-kegland-1_42621775-9d32-4c1a-956b-c4d844ec4fd5.png?v=1687337121"},{"product_id":"lalbrew-premium-series-windsor-british-style-ale-yeast-x-11g","title":"LalBrew Premium Series - Windsor Ale Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Windsor\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Windsor_Ale_Yeast.pdf?v=13194765202011316823\" rel=\"noopener\" target=\"_blank\"\u003eTechnical Data Sheet - Windsor\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eWindsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eLalBrew® Windsor ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew® Windsor to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Windsor Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥ 5 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Windsor yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eMedium attenuation and Low flocculation\u003cbr\u003eFruity and Estery flavor and aroma, typical of traditional English style ales\u003cbr\u003eThe optimal temperature range for LalBrew® Windsor yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F)\u003cbr\u003eWindsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).\u003cbr\u003eMaltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand IPA Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439565\" rel=\"noopener\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671439567\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/061222a3-831a-45bc-5aa8-08dc3cb28f7b\"\u003e Lallemand Windsor British Style Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497743843584,"sku":"KL13598","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL13598-LalBrewPremiumSeries-WindsorAleYeastx11g.jpg?v=1721879200"},{"product_id":"lalbrew-premium-new-england-yeast-x-11g-lallemand","title":"LalBrew Premium Series - New England Yeast x 11g","description":"\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_New_England_Yeast.pdf?v=1680753218\" title=\"Technical Data Sheet - New England\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - New England\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eLalBrew 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.\u003c\/p\u003e\n\u003cp\u003eA typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eLalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/p\u003e\n\u003cp\u003eLalBrew 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 typical fermentation with LalBrew New England will produce tropical and fruity esters, notably stone fruits like peach. \u003cbr\u003e\u003cbr\u003eThrough expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew®  New England Yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  1 x 109 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eFermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.\u003c\/p\u003e\n\u003cp\u003eMedium to high attenuation and Medium flocculation.\u003c\/p\u003e\n\u003cp\u003eNeutral to slightly fruity and estery flavor and aroma.\u003c\/p\u003e\n\u003cp\u003eThe optimal temperature range for LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e yeast when producing traditional styles is 15°C(59°F) to\u003cbr\u003e22°C(72°F).\u003c\/p\u003e\n\u003cp\u003eLag phase can be longer when compared with other strains, ranging from 24-36 hours.\u003c\/p\u003e\n\u003cp\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions_e86c9355-e464-43e2-a955-291351d5c9ce.pdf?v=1680753219\" title=\"Lallemand IPA Yeast - Best Practices\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: rgb(0, 0, 0);\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/2c2f214d-a67c-421d-d2fb-08dc3cfe0e2a\"\u003e Lallemand New England Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497745383680,"sku":"KL13604","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL13604-LalBrewPremiumSeries-NewEnglandYeastx11g.jpg?v=1782888791"},{"product_id":"lalbrew-premium-series-munich-classic-ale-yeast-x-11g","title":"LalBrew Premium Series - Munich Classic Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Munich Classic\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671439637\" target=\"_blank\"\u003eTechnical Data Sheet - Munich Classic\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. \u003cbr\u003e\u003cbr\u003eThis strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. \u003cbr\u003e\u003cbr\u003eA true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003eMunich Classic is a Bavarian wheat beer strain selected from the Doemens Culture Collection. It imparts the spicy and fruity aroma profile typical of German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top-cropping yeast, Munich Classic can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with Munich Classic include but are not limited to Weizen\/Weissbier, Dunkelweizen and Weizenbock.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 109 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Munich Classic yeast exhibits: Vigorous fermentation that can be completed in 4 days. \u003cbr\u003eMedium to High attenuation and Low flocculation. \u003cbr\u003eAroma and flavor is balanced with prominent notes of banana and clove. \u003cbr\u003eThe optimal temperature range for Munich Classic yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F). Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_1.pdf?v=1671439636\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4da7ab33-f6fe-4876-a2ac-08dc3c1532b8\"\u003e Lallemand Munich Classic Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497746104576,"sku":"KL13611","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL13611-LalBrewPremiumSeries-MunichClassicYeastx11g.jpg?v=1782888926"},{"product_id":"lalbrew-premium-series-abbaye-belgian-style-ale-yeast-x-11g-abbey","title":"LalBrew Premium Series - Abbaye Yeast x 11g","description":"\u003cp\u003e\u003ca title=\"Technical Data Sheet - Abbaye\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Abbaye_Yeast.pdf?v=1680755709\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Abbaye\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. \u003cbr\u003e\u003cbr\u003eAt lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003c\/p\u003e\n\u003cp\u003eAbbaye is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of Munich Classic yeast: \u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 10^9 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003cbr\u003e\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Undetectible \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand Saison yeast strains including their flavour, aroma, fermentation kinetics, flocculation, attenuation properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Saison_Solutions_-_Lallemand_8c9b5714-08a0-4d38-937c-1d5d3ac497fc.pdf?v=1680755708\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices - Managing Diastaticus\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Diastaticus_-_Lallemand_46aee45b-5914-40d3-8b76-4ed485cfaae3.pdf?v=1680755705\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices - Managing Diastaticus\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits: Vigorous fermentation that can be completed in 4 days.\u003cbr\u003eHigh attenuation and Medium to High flocculation. Aroma and flavor is fruity and spicy with a hint of alcohol. \u003cbr\u003eThe optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F). \u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/1239baa6-fe16-48e9-a13a-a5c0eec97c74\"\u003eAbbaye Belgian Style Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497746759936,"sku":"KL13628","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL13628-LalBrewPremiumSeries-AbbayeYeastx11g.jpg?v=1782889052"},{"product_id":"lalbrew-cbc-1-priming-yeast-x-11g","title":"LalBrew Premium Series - CBC-1 Yeast x 11g","description":"\u003cp\u003eLalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure.\u003c\/p\u003e\n\u003cp\u003eThe flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e(Cask \u0026amp; Bottle Conditioning Yeast)\u003c\/strong\u003e\u003cbr\u003eLalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure.\u003c\/p\u003e\n\u003cp\u003eThe flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation.\u003c\/p\u003e\n\u003cp\u003eLalBrew CBC-1 can also be used for primary fermentation of Champagne-like beers, Fruit beers and Cider.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® CBC-1 yeast:\u003cbr\u003ePercent solids  93% – 97%\u003cbr\u003eLiving Yeast Cells  ≥  1 x 10^10 per gram of dry yeast\u003cbr\u003eWild Yeast  \u0026lt; 1 per 10^6 yeast cells\u003cbr\u003eBacteria  \u0026lt; 1 per 10^6 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0); font-size: medium;\"\u003ePrimary Fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at\u003cbr\u003e20°C (68°F) LalBrew® CBC-1 yeast exhibits:\u003cbr\u003eVigorous fermentation that can be completed in 3 days\u003cbr\u003eNeutral aroma and flavor\u003c\/p\u003e\n\u003cp\u003eLalBrew® CBC-1 does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures\u003cbr\u003eaccording to desired result\u003cbr\u003eThe optimal temperature for primary fermentation with CBC-1 yeast when\u003cbr\u003eproducing traditional styles is 20°C(72°F)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium; color: rgb(0, 0, 0);\"\u003eRefermentation\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBest used for refermentation purpose conducted preferably with priming sugars such as dextrose.\u003cbr\u003eRefermentation can be completed in 2 weeks at the recommended temperatures.\u003cbr\u003eThe optimal temperature range for CBC-1 yeast when refermenting is 15°C(59°F) to 25°C(77°F).\u003cbr\u003eCBC-1 contains an adequate reservoir of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle.\u003cbr\u003eTemperature and inoculation rate can be adapted in order to achieve desired results. If the beer is  partially carbonated, the sugar addition can be reduced.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497747939584,"sku":"KL13635","price":6.05,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalbrew-premium-series-cbc-1-yeast-x-11g-kegland-1_85262ff7-55d2-4f8d-80fe-b575fba36b1b.png?v=1687337148"},{"product_id":"wild-brew-sour-pitch-bacteria-10g-lallemand","title":"LalBrew - Wild Brew - Sour Pitch Bacteria 10g","description":"\u003cp\u003eWildBrew Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eWild Brew - Sour Pitch Bacteria 10g (Lallemand)\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e \u003cbr\u003eWildBrew Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003eWildBrew Sour Pitch produces a clean and balanced citrus flavor profile typical of both traditional and modern sour beer styles. When inoculated at optimal temperature and the right conditions, it is a powerful, safe and easy way to handle bacteria for various beer souring techniques, such as a typical kettle souring process.\u003c\/p\u003e\r\n\u003cp\u003eBesides providing outstanding performance, WildBrew Sour Pitch is capable of delivering consistent results for brewers.\u003c\/p\u003e\r\n\u003cp\u003e\u003cbr\u003eStyles brewed with this bacteria include, but are not limited to, Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA.\u003c\/p\u003e\r\n\u003cstyle type=\"text\/css\"\u003e\u003c!--\ntd {border: 1px solid #ccc;}br {mso-data-placement:same-cell;}\n--\u003e\u003c\/style\u003e\r\n\u003ctable border=\"1\" cellpadding=\"0\" cellspacing=\"0\" dir=\"ltr\"\u003e\n\u003ccolgroup\u003e\n\u003ccol width=\"128\"\u003e\n\u003ccol width=\"100\"\u003e\n\u003c\/colgroup\u003e\r\n\u003ctbody\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Variable Bacteria\"}'\u003eVariable Bacteria\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026gt;10^11 CFU\/g\"}'\u003e\u0026gt;10^11 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Dry Matter\"}'\u003eDry Matter\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026gt;92%\"}'\u003e\u0026gt;92%\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Coliform\"}'\u003eColiform\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^2 CFU\/g\"}'\u003e\u0026lt;10^2 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Acetic Bacteria \"}'\u003eAcetic Bacteria\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^4 CFU\/g\"}'\u003e\u0026lt;10^4 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Moulds\"}'\u003eMoulds\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^3 CFU\/g\"}'\u003e\u0026lt;10^3 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003ctr\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"Yeast\"}'\u003eYeast\u003c\/td\u003e\r\n\u003ctd data-sheets-value='{\"1\":2,\"2\":\"\u0026lt;10^3 CFU\/g\"}'\u003e\u0026lt;10^3 CFU\/g\u003c\/td\u003e\r\n\u003c\/tr\u003e\r\n\u003c\/tbody\u003e\r\n\u003c\/table\u003e\r\n\u003cp\u003e\u003cbr\u003eIn line with Lallemand’s strict quality control and assurance procedures, every single batch of WildBrew Sour Pitch is released to the market only after passing a rigorous series of tests, guaranteeing the highest standards of purity, quality and performance.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Wort conditions, WildBrew™ Sour Pitch bacteria exhibits:\u003cbr\u003e- Fast pH drop that can be completed within 2 days (typically within 24 to 36 hours).\u003cbr\u003e- High lactic acid versus lower acetic production.\u003cbr\u003e- Aroma and flavor is citrus and tangy with a hint of fruit.\u003cbr\u003e- The optimal temperature range for WildBrew™ Sour Pitch when producing sour beer\u003cbr\u003estyles is between 30°C to 40°C (86°F to 104°F).\u003cbr\u003e\u003cbr\u003eFermentation rate, fermentation time and pH drop are dependent on inoculation density, bacteria handling, fermentation temperature and nutritional quality of the wort.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eInstructions\u003c\/span\u003e\u003cbr\u003eOpen the sachet and add WildBrew™ Sour Pitch directly to unhopped wort at a rate of 10g\/hL (1g\/10L), ensuring the temperature is 30 - 40°C (86 - 104°F).\u003cbr\u003eFor better distribution rehydrate WildBrew™ Sour Pitch in a mix of unhopped wort and water (50\/50) 10 times the weight of inoculation at 30°C +\/- 5°C (86°F +\/- 8°F).\u003cbr\u003eMonitor pH drop and test regularly.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: large;\"\u003eConditions of Use\u003c\/span\u003e\u003cbr\u003eInoculation: 10g per 100L\u003cbr\u003epH: \u0026gt;3.4\u003cbr\u003eTemperature: 30 - 40°C\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\r\n","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497765175552,"sku":"KL15738","price":15.95,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalbrew-wild-brew-sour-pitch-bacteria-10g-kegland-1_94acd781-4c14-40e5-b2ff-3c1723470557.png?v=1687337182"},{"product_id":"lalbrew-premium-voss-kveik-yeast-x-11g-norwegian-high-temperature-ale-lallemand","title":"LalBrew Premium Series - Voss Kveik Yeast x 11g","description":"\u003cp\u003e\u003ca title=\"Technical Data Sheet - Voss\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Voss\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eVoss Kveik yeast supports a wide range of fermentation temperatures between \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e25-40°C\u003c\/strong\u003e\u003c\/span\u003e (77-104°F) with a very high optimal range of \u003cspan style=\"color: #ff0000;\"\u003e\u003cstrong\u003e35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within \u003cstrong\u003e\u003cspan style=\"color: #ff0000;\"\u003e2-3 days.\u003c\/span\u003e \u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003eKveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. \u003cbr\u003e\u003cbr\u003eLalBrew Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high \u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eoptimal range of 35-40°C\u003c\/strong\u003e\u003c\/span\u003e (95-104°F). \u003cbr\u003e\u003cbr\u003eVery fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. \u003cbr\u003e\u003cbr\u003eThe flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. \u003cbr\u003e\u003cbr\u003eFlocculation is very high producing clear beers without filtration or use of process aids.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® Voss yeast:\u003cbr\u003ePercent solids 93% - 96%\u003cbr\u003eViability ≥ 5 x 10^9 CFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort, LalBrew Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. \u003cbr\u003e\u003cbr\u003eNeutral flavor profile across the temperature range with notes of orange and citrus. The optimal temperature range for LalBrew Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003cem\u003eLallemands research suggests that pitching LalBrew Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation.\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Voss_Kveik_Yeast.pdf?v=1680758537\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/1b8faff5-ad8b-4fd3-c5d4-08dc3c60707e\"\u003e Lallemand Voss Kveik Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497770582272,"sku":"KL16537","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL16537-LalBrewPremiumSeries-VossKveikYeastx11g.jpg?v=1713831269"},{"product_id":"lalbrew-premium-kolsch-style-yeast-x-11g-lallemand-koln-kolsch","title":"LalBrew Premium Series - Koln Style Ale Yeast x 11g (Kolsch)","description":"\u003cp\u003e\u003ca title=\"Technical Data Sheet - Koln\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Kolsch_Style_Ale_Yeast.pdf?v=1680759478\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Koln\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eLalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. \u003cbr\u003e\u003cbr\u003eThrough the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eLalBrew - Premium Kolsch Style Yeast x 11g - Lallemand - Köln \/ Kölsch\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew Köln is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. \u003cbr\u003e\u003cbr\u003eThrough the expression of a β-glucosidase enzyme, Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentation will have a more fruit-forward ester profile\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: medium; color: #ff0000;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces cerevisiae, a top-fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrewTM Köln yeast:\u003cbr\u003ePercent solids 93% - 97%\u003cbr\u003eViability ≥ 1 x 10^9\u003cbr\u003eCFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 106\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM Köln yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. \u003cbr\u003e\u003cbr\u003eMedium to High Attenuation and Medium Flocculation Neutral to slightly fruity and estery flavor and aroma \u003cbr\u003e\u003cbr\u003eThe optimal temperature range for LalBrewTM Köln yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 24-36 hours Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca style=\"color: #ef3e36;\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/757181f0-b701-4271-9a53-08dc3ce0d49a\"\u003e Lallemand Koln Style Ale Yeast (Kolsch) RAPT Fermentation Profile\u003c\/a\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497771434240,"sku":"KL16544","price":5.7,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalbrew-premium-series-koln-style-ale-yeast-x-11g-kolsch-kegland-1_1fd55ecd-a7ea-4842-ae49-213946750c0e.png?v=1687337220"},{"product_id":"lalbrew-premium-series-diamond-lager-yeast-x-11g-lallemand","title":"LalBrew Premium Series - Diamond Lager Yeast x 11g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Diamond\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Diamond_Lager_Yeast.pdf?v=1680760039\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Diamond_Lager_Yeast.pdf?v=1680760039\" target=\"_blank\"\u003eTechnical Data Sheet - Diamond\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003ca title=\"Best Practices - Propagation - Diamond Lager\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Propagation_-_Diamond_-_Lallemand_eea58eee-87fd-4e7b-835c-0fcd92936588.pdf?v=1680761804\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Propagation_-_Diamond_-_Lallemand_eea58eee-87fd-4e7b-835c-0fcd92936588.pdf?v=1680761804\" target=\"_blank\"\u003e\u003cstrong\u003eBest Practices - Propagation - Diamond Lager\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eLalBrew Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.\u003c\/p\u003e\n\u003cp\u003eDiamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers. \u003cbr\u003e\u003cbr\u003eTraditional styles brewed with the 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.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\" data-mce-style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eClassified as Saccharomyces pastorianus, a bottom-fermenting yeast.\u003cbr\u003eTypical Analysis of Diamond yeast:\u003cbr\u003ePercent solids 93% - 97%\u003cbr\u003eViability ≥ 5 x 109\u003cbr\u003eCFU per gram of dry yeast\u003cbr\u003eWild Yeast \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eDiastaticus Undetectable\u003cbr\u003eBacteria \u0026lt; 1 per 10^6\u003cbr\u003eyeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e*See specifications sheet for details\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(159, 10, 10);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\" data-mce-style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits:\u003cbr\u003e\u003cbr\u003eVigorous fermentation that can be completed in 5 days\u003cbr\u003e\u003cbr\u003eHigh attenuation and High flocculation\u003cbr\u003e\u003cbr\u003eNeutral flavor and aroma, typical of traditional lagers\u003cbr\u003e\u003cbr\u003eThe optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)\u003cbr\u003e\u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,\u003cbr\u003eyeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" data-mce-href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan data-mce-style=\"color: #ef3e36;\"\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" data-mce-style=\"color: #ef3e36;\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/979e62de-e1c6-4ff0-b703-08dc3ca6fe40\" data-mce-href=\"https:\/\/app.rapt.io\/profiles\/view\/979e62de-e1c6-4ff0-b703-08dc3ca6fe40\"\u003e Diamond Lager Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497772155136,"sku":"KL16551","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL16551-LalBrewPremiumSeries-DiamondLagerYeastx11g.jpg?v=1782888739"},{"product_id":"lalbrew-wit-belgian-wit-style-ale-yeast-x-11g","title":"LalBrew Premium Series - Wit Belgian x 11g","description":"\u003cp\u003e\u003ca title=\"Technical Data Sheet - Wit\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Wit_Belgian.pdf?v=1680763184\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eTechnical Data Sheet - Wit\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eLalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers.\u003c\/p\u003e\n\u003cp\u003eLalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew Wit Yeast:\u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 10^9 CFU per gram of dry yeast \u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 10^6 yeast cells \u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 10^6 yeast cells\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan style=\"font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits:\u003c\/p\u003e\n\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003c\/p\u003e\n\u003cp\u003eMedium to High attenuation and Low flocculation\u003c\/p\u003e\n\u003cp\u003eAroma and flavor is somewhat estery with banana notes\u003cbr\u003eThe optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)\u003cbr\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/e5cd9696-ea41-4209-0c05-08dc3c11df18\"\u003e Lallemand Wit Belgian Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497781592320,"sku":"KL18265","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL18265-LalBrewPremiumSeries-WitBelgianx11g.jpg?v=1782889197"},{"product_id":"lalbrew-verdant-ipa-ale-yeast-x-11g","title":"LalBrew Premium Series - Verdant IPA Yeast x 11g","description":"\u003cp\u003eSelected for its fermentation performance and its unique sensory characteristics which make it suitable for modern IPA styles with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eFresh apricot flavour with notes of tropical and citrus fruit aroma\u003c\/li\u003e\n\u003cli\u003eSome sweeter notes such as Vanilla, creamy\u003c\/li\u003e\n\u003cli\u003eIncreased mouthfeel\u003c\/li\u003e\n\u003cli\u003eLight and soft balanced palate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003eSuitable Beer Styles\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eNEIPA\u003c\/li\u003e\n\u003cli\u003eEnglish IPA\u003c\/li\u003e\n\u003cli\u003eAmerican Pale\u003c\/li\u003e\n\u003cli\u003eEnglish Bitter\u003c\/li\u003e\n\u003cli\u003eSweet Stout\u003c\/li\u003e\n\u003cli\u003eStout\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOptimum Temperature Range: 18°C (64°F) to 23°C (73°F).\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand IPA yeast strains including their flavour, aroma, fermentation kinetics, flocculation, biotransformative properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions_cc00d1ce-e534-4391-8f58-94d980b157cb.pdf?v=1680763733\" title=\"Lallemand IPA Yeast - Best Practices\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand-bestpractices-IPA-solutions_cc00d1ce-e534-4391-8f58-94d980b157cb.pdf?v=1680763733\" target=\"_blank\"\u003eLallemand IPA Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" title=\"Yeast Nutrient\" data-mce-href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\" data-mce-style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\" data-mce-style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003cspan data-mce-style=\"color: #ef3e36;\"\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" style=\"color: rgb(0, 0, 0);\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_46faf9f4-bfa6-416e-8003-c0b3922210c9.pdf?v=1680753217\" data-mce-style=\"color: rgb(0, 0, 0);\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/5e5eaad2-327a-4c23-ca76-08dc4115188c\" data-mce-href=\"https:\/\/app.rapt.io\/profiles\/view\/5e5eaad2-327a-4c23-ca76-08dc4115188c\"\u003e Lallemand Verdant Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497782771968,"sku":"KL18401","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL18401_-_LalBrew_Premium_Series_-_Verdant_IPA_Yeast_x_11g.jpg?v=1759292376"},{"product_id":"wild-brew-philly-sour-11g-lallemand","title":"Wild Brew - Philly Sour 11g (Lallemand)","description":"\u003cp\u003eWildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention. \u003cbr\u003e\u003cbr\u003eAroma: Sour, Red Apple, Stone Fruit and Peach\u003cbr\u003eAttenuation: High\u003cbr\u003eFermentation Range: 20°C to 25°C\u003cbr\u003eFlocculation: High\u003cbr\u003eAlcohol Tolerance: 9%\u003cbr\u003ePitching Rate: 50-100g\/hL tp achieve a minimum of 0.5-1 million viable cells\/mL\u003c\/p\u003e\n\u003cp\u003eWildBrew Philly Sour is a unique species of Lachancea selected from nature by the University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT\/US20 18\/043 148). \u003cbr\u003eWildBrew Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention. \u003cbr\u003e\u003cbr\u003eWildBrew Philly Sour is an ideal yeast for traditional styles such as:\u003cbr\u003e- Berliner Weiss\u003cbr\u003e- Gose\u003cbr\u003e- American Lambic Style\u003cbr\u003e- American Wild Ales\u003cbr\u003e- Experimental Ales\u003c\/p\u003e\n\u003cp\u003eand its resistance to hops make it perfect for \u003cstrong\u003eSour IPA’s.\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003eWildBrew Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.\u003cbr\u003eTypical Analysis of Philly Sour Yeast:\u003cbr\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 96%\u003cbr\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 1 x 10^9 CFU per gram of dry yeast\u003cbr\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e WildBrew Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM\u003cbr\u003e\u003cstrong\u003eSTA1 gene\u003c\/strong\u003e Pure strain is STA1 negative Contamination is undetectable by PCR test\u003cbr\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt;1 per 1 x 10^6 yeast cells\u003cbr\u003eFinished product is released to the market only after passing a rigorous series of tests\u003cbr\u003e\u003cbr\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew Philly Sour yeast exhibits: Fermentation that can be completed in 10 days.\u003cbr\u003eHigh attenuation and High flocculation.\u003cbr\u003eAroma and flavor is sour, red apple and stone fruit, notably peach.\u003cbr\u003eThe optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).\u003cbr\u003e\u003cbr\u003eIn the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.\u003cbr\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/22461a70-df4b-48da-5aa9-08dc3cb28f7b\"\u003eLallemand Philly Sour Wild Brew Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497783361792,"sku":"KL18418","price":6.45,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/wild-brew-philly-sour-11g-lallemand-kegland-1_2824f3f4-be85-4e16-80d1-efba13cad525.jpg?v=1687337252"},{"product_id":"lalbrew-premium-series-farmhouse-hybrid-yeast-x-11g","title":"LalBrew Premium Series - Farmhouse Hybrid Yeast x 11g","description":"\u003cp\u003eLalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Specification Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Specification_Sheet_-_Farmhouse_Yeast_-_Lallemand.pdf?v=1680766482\"\u003eLalBrew Farmhouse™ Specification Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Technical Data Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_Lalbrew_Premium_Series_-_Farmhouse_Yeast.pdf?v=1680766481\"\u003eLalBrew Farmhouse™ Technical Data Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Saison_Solutions_-_Lallemand_c3bae66d-cd37-4929-ae6b-9fe40afdfff7.pdf?v=1680766481\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices - Managing Diastaticus\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Best_Practices_-_Diastaticus_-_Lallemand_5f763164-fba7-4190-b949-822ddf9902b4.pdf?v=1680766480\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices - Managing Diastaticus\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eLalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Additionally, this strain will not produce sulfurous off-flavours enhancing the saison yeast aroma characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Specification Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_1.pdf?v=1671442187\"\u003eLalBrew Farmhouse™ Specification Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"LalBrew Farmhouse™ Technical Data Sheet\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_2.pdf?v=1671442191\"\u003eLalBrew Farmhouse™ Technical Data Sheet\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eSuitable Beer Styles\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003eFarmhouse style ales\u003c\/li\u003e\n\u003cli\u003eSaisons\u003c\/li\u003e\n\u003cli\u003eBelgian Pale ales\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe document below provides more information on the different properties of each of the Lallemand Saison yeast strains including their flavour, aroma, fermentation kinetics, flocculation, attenuation properties and the beer styles they are commonly used in.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_3.pdf?v=1671442192\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lallemand Saison Yeast - Best Practices - Managing Diastaticus\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/t\/6\/assets\/pdf_files_4.pdf?v=1671442195\" rel=\"noopener\" target=\"_blank\"\u003eLallemand Saison Yeast - Best Practices - Managing Diastaticus\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #000000;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003e\u003ca style=\"color: rgb(0, 0, 0);\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_c8d734be-e1f9-41c0-a9b5-74a1b8f0aba4.pdf?v=1680766543\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/app.rapt.io\/profiles\/view\/4b3a0437-7fac-4a83-e568-08dc3d87b33c\"\u003e Lallemand Farmhouse Hybrid Ale Yeast RAPT Fermentation Profile\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497819078912,"sku":"KL23863","price":6.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL23863-LalBrewPremiumSeries-FarmhouseHybridYeastx11g.jpg?v=1782889141"},{"product_id":"lalvin-icv-k1-v1116-yeast-x-5g-ice-wine-red-wine-rose","title":"Lalvin - K1-V1116 Yeast x 5g","description":"\u003cp\u003e\u003cstrong\u003e\u003ca title=\"Technical Data Sheet - Lalvin ICV K1-V1116\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_Lalvin_ICV_K1-V1116.pdf?v=1680770657\" target=\"_blank\" rel=\"noopener\"\u003e\u003cspan style=\"color: #ef3e36;\"\u003eTechnical Data Sheet -\u003c\/span\u003e Lalvin ICV K1-V1116\u003c\/a\u003e\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eA proven hardy strain which is ideal for Ice wines which produces fresh and floral esters which also make it a good choice for rosé or red wines.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eLalvin - K1-V1116\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"color: #f0343b; font-size: x-large;\"\u003e Yeast x 5g (Ice Wine\/Red Wine\/Rosé Yeast)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalvin K1-V1116 when fermented at low temperatures (16°C) and with the right addition of nutrients, is one of the most floral ester-producing yeasts (Isoamyl acetate, hexyl acetate, phenyl ethyl acetate). It's ester profile and hardiness makes it a proven strain for the fermentation of ice wines and a good choice for rosé or red wines.\u003c\/p\u003e\n\u003cp\u003eK1-V1116 is the most resistant to difficult fermentation conditions and the esters it produces brings fresh and floral flavours. \u003c\/p\u003e\n\u003cp\u003eLalvin K1-V1116 was initially isoled in 1972 by Pierre Barre of the INRA Montpellier.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eDosage\u003c\/span\u003e\u003cbr\u003eWhite, red and rosé winemaking: 25 to 40 g\/hl\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: dosage range is based on the must sugar content and sanitary state of the grapes and winery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eHow to Use\u003c\/span\u003e\u003cbr\u003eRehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.\u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003e– The total rehydration duration should never exceed 45 minutes\u003cbr\u003e– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)\u003cbr\u003e– It is essential to rehydrate the yeast in a clean container.\u003cbr\u003e– Initial rehydration in must is not advisable.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological \u0026amp; Oenological Properties\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eSaccharomyces cerevisiae cerevisiae\u003c\/em\u003e\u003cbr\u003eCompetitive factor K2\u003cbr\u003eAlcohol tolerance up to 18%\u003cbr\u003eParticularly short lag phase\u003cbr\u003eModerate fermentation rate\u003cbr\u003eVery large range of fermentation temperatures (10°C to 35°C)\u003cbr\u003eLow production of H2S\u003cbr\u003eLow to average requirement in assimilable nitrogen\u003cbr\u003eHigh O2 requirements (necessary for the synthesis of survival factors)\u003cbr\u003eLow production of volatile acidity\u003cbr\u003eAverage SO2 production\u003cbr\u003eLow foam formation\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Yeast Quick Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Quick_Yeast_-_Reference_Chart_d67cd7ec-73da-427e-b080-d4f54edd3fca.pdf?v=1680770659\"\u003eYeast Quick Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin Red Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Red_Wine_Yeast_-_Reference_Chart_a9149903-5ee2-42d2-b954-c06333fed2e5.pdf?v=1680770659\"\u003eLalvin Red Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin White Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_White_Wine_Yeast_-_Reference_Chart_c719282f-b8e7-4ae6-943d-d995c4cf2d62.pdf?v=1680770659\"\u003eLalvin White Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497823142144,"sku":"KL24150","price":2.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalvin-k1-v1116-yeast-x-5g-kegland-1_d12006fc-b0b2-46e0-a21c-e383daf85843.jpg?v=1687337311"},{"product_id":"lalvin-71b-1122-yeast-x-5g-nouveau-white-red-wine","title":"Lalvin - 71B-1122 Yeast x 5g","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca style=\"color: #ef3e36;\" title=\"Technical Data Sheet - Lalvin 71B-1122\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_Lalvin_71B-1122.pdf?v=1680771013\" target=\"_blank\" rel=\"noopener\"\u003eTechnical Data Sheet - Lalvin 71B-1122\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eLalvin 71B-1122 gives the wine a characteristic fruity (fruit salad) aroma ideal for producing fresh and fruity \"Nouveau\" wines. It is useful to use in 'neutral' grape varieties to increase the expression of fruity characters and for use in early consumption fresh and fruity red wines.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eLalvin - 71B-1122 Yeast x 5g (Nouveau \/ White Wine \/ Red Wine)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalvin 71B-1122 is a high ester producer, which gives the wine a characteristic fruity (fruit salad) aroma ideal for producing fresh and fruity \"Nouveau\" wines.\u003c\/p\u003e\n\u003cp\u003eIt is useful to use in 'neutral' grape varieties to increase the expression of fruity character. It produces esters which are described as having a banana and pear aroma.\u003c\/p\u003e\n\u003cp\u003e71B-1122 is highly adsorptive of polyphenolic compounds, limiting red wine tannin which makes this a good yeast to use in early consumption fresh and fruity red wines.\u003c\/p\u003e\n\u003cp\u003eThis yeast is also ideal to be used in preservative free wines due to its low nitrogen demand, low H2S and low SO2 production.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eDosage\u003c\/span\u003e\u003cbr\u003eWhite, red and rosé winemaking: 25 to 40 g\/hl\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: dosage range is based on the must sugar content and sanitary state of the grapes and winery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eHow to Use\u003c\/span\u003e\u003cbr\u003eRehydrate Lalvin EC-1118 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.\u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003e– The total rehydration duration should never exceed 45 minutes\u003cbr\u003e– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)\u003cbr\u003e– It is essential to rehydrate the yeast in a clean container.\u003cbr\u003e– Initial rehydration in must is not advisable.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological \u0026amp; Oenological Properties\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eSaccharomyces cerevisiae cerevisiae\u003c\/em\u003e\u003cbr\u003eSensitive to the competitive factor K2\u003cbr\u003eAlcohol tolerance up to 14%\u003cbr\u003eShort lag phase\u003cbr\u003eModerate fermentation rate\u003cbr\u003eFermentation temperature range: 15°C to 30°C\u003cbr\u003eVery low urea production\u003cbr\u003eVery low requirement in assimilable nitrogen\u003cbr\u003eHigh requirement of survival factors in O2-deficient musts\u003cbr\u003eHigh amyl-ester production\u003cbr\u003eAverage production of volatile acidity\u003cbr\u003eLow SO2 production\u003cbr\u003eFacilitates malolactic fermentation\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Yeast Quick Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Quick_Yeast_-_Reference_Chart_d67cd7ec-73da-427e-b080-d4f54edd3fca.pdf?v=1680770659\"\u003eYeast Quick Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin Red Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Red_Wine_Yeast_-_Reference_Chart_a9149903-5ee2-42d2-b954-c06333fed2e5.pdf?v=1680770659\"\u003eLalvin Red Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin White Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_White_Wine_Yeast_-_Reference_Chart_c719282f-b8e7-4ae6-943d-d995c4cf2d62.pdf?v=1680770659\"\u003eLalvin White Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497823699200,"sku":"KL24167","price":2.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalvin-71b-1122-yeast-x-5g-kegland-1_6fd42c58-5499-4def-96c0-4ff000bb333e.jpg?v=1687337310"},{"product_id":"lalvin-icv-d47-yeast-x-5g-white-wine-barrel-fermented-chardonnay","title":"Lalvin - ICV-D47 Yeast x 5g","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca style=\"color: #ef3e36;\" title=\"Technical Data Sheet - Lalvin ICV-D47\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_Lalvin_ICV_D47.pdf?v=1680765506\" target=\"_blank\"\u003eTechnical Data Sheet - Lalvin ICV-D47\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eLalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eLalvin - ICV D47 Yeast x 5g (White Wine \/ Barrel Fermented Chardonnay)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalvin ICV-D47 is ideal for the barrel fermentation of white wines such as premium barrel fermented chardonnay. This yeast contributes to a round, soft palate with good weight. When left on lees spicy, tropical, citrus notes develop and wine is said to have a silky persistence.\u003c\/p\u003e\n\u003cp\u003eICV-D47 is a high polysaccharide producer which is known for its accentuated fruit and volume. The sensory profile of wines made with ICV-D47 demonstrate an enhanced aroma and flavour.\u003c\/p\u003e\n\u003cp\u003eLalvin ICV D47™ was isolated from must in the Côtes du Rhône region in France by ICV, Montpellier. Lalvin ICV D47™ was selected from 450 isolates collected between 1986-1990.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eDosage\u003c\/span\u003e\u003cbr\u003eWhite and rosé winemaking: 25 g\/hl\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: dosage range is based on the must sugar content and sanitary state of the grapes and winery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eHow to Use\u003c\/span\u003e\u003cbr\u003eRehydrate Lalvin ICV-D47 in 5 times its weight of potable water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.\u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003e– The total rehydration duration should never exceed 45 minutes\u003cbr\u003e– Avoid cold shocking the yeast. the temperature drop between the must to be inoculated and the rehydration medium should never be above 10°c (in case of doubt, please contact your supplier or Lallemand)\u003cbr\u003e– It is essential to rehydrate the yeast in a clean container.\u003cbr\u003e– Initial rehydration in must is not advisable.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological \u0026amp; Oenological Properties\u003c\/span\u003e\u003cbr\u003eRecommended for white and rosé red wine production.\u003cbr\u003eHighly recommended for barrel fermentation\u003cbr\u003eSaccharomyces cerevisiae var. cerevisiae\u003cbr\u003eHigh dominance when inoculated into must containing high numbers of wild strains of Saccharomyces cerevisiae.\u003cbr\u003eDesirable fermentation temperature: 15-30°C (59-86°F). It is recommended to start the ferment at 17°C (62°F) or higher.\u003cbr\u003eThis yeast is sensitive to low temperatures \u0026lt;15°C (59°F) in clarified juices.\u003cbr\u003eAlcohol tolerance 15% v\/v *subject to fermentation conditions.\u003cbr\u003eLow relative nitrogen demand (under controlled laboratory conditions)\u003cbr\u003eShort lag phase and moderate fermentation vigour.\u003cbr\u003eVery low production of H2S under low YAN conditions.\u003cbr\u003eLow-moderate production of SO2\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Yeast Quick Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Quick_Yeast_-_Reference_Chart_e7ca5a5c-4c10-4e0d-b59e-b38d85fa87e1.pdf?v=1680765503\"\u003eYeast Quick Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin Red Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Red_Wine_Yeast_-_Reference_Chart_48f86f02-86bf-48df-9fe8-ffbfc88a2ae1.pdf?v=1680765504\"\u003eLalvin Red Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin White Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_White_Wine_Yeast_-_Reference_Chart_ea9abeec-2b1e-49a6-ac1a-b37f70ade88d.pdf?v=1680765503\"\u003eLalvin White Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497824747776,"sku":"KL24174","price":2.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalvin-icv-d47-yeast-x-5g-kegland-1_7ceacefa-fd25-4604-810a-7f520a9c6a96.jpg?v=1687337310"},{"product_id":"lalvin-qa23-yeast-x-5g-white-wine-chardonnay-sauvignon-blanc","title":"Lalvin - QA23 Yeast x 5g","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: #ef3e36;\"\u003e\u003ca style=\"color: #ef3e36;\" title=\"Technical Data Sheet - Lalvin QA23\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_Lalvin_QA23.pdf?v=1680771342\" target=\"_blank\" rel=\"noopener\"\u003eTechnical Data Sheet - Lalvin QA23\u003c\/a\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eAn excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurstraminer. This yeast is excellent for the production of crisp and fresh-fruit intense wines.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan style=\"font-size: x-large;\"\u003e\u003cspan style=\"color: #f0343b;\"\u003eLalvin - QA-23 Yeast x 5g (White Wine \/ Chardonnay \/ Sauvignon blanc)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLalvin QA-23 is an excellent choice for wine styles like Chardonnay, Sauvignon blanc, Semillon, Chardonel and Gewurstraminer. This yeast is excellent for the production of crisp and fresh-fruit intense wines.\u003c\/p\u003e\n\u003cp\u003eIt enhances aromas of terpenic verietals and is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon blanc passion fruit character.\u003c\/p\u003e\n\u003cp\u003eQA-23 has low nutrient and oxygen requirements and will ferment juice with low turbidity at low temperatures (10°C) to dryness.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eDosage\u003c\/span\u003e\u003cbr\u003eWhite, red and rosé winemaking: 25-50 g\/hL\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eHow to Use\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e1. Rehydrate yeast in 10 times its weight of clean water (temperature between 35° and 40°C).\u003cbr\u003e2. Stir gently to dissolve and wait for 20 minutes.\u003cbr\u003e3. Add to the must. The temperature difference between the must to be inoculated and the rehydration\u003cbr\u003emedium should never be greater than 10°C (if any doubt, please contact your supplier or Lallemand).\u003cbr\u003e4. The total duration of rehydration should not exceed 45 minutes.\u003cbr\u003e5. Always rehydrate the yeast in a clean container.\u003cbr\u003e6. Rehydration in the must is not advisable.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological \u0026amp; Oenological Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRecommended for white wine production.\u003cbr\u003eSaccharomyces cerevisiae var. cerevisiae\u003cbr\u003eDesirable fermentation temperature: 14-28°C. Can ferment at 10°C,\u003cbr\u003eonce the fermentation has started. *subject to fermentation conditions.\u003cbr\u003eAlcohol tolerance 16% v\/v *subject to fermentation conditions.\u003cbr\u003eLow relative nitrogen demand (under controlled laboratory conditions) and can ferment under low nutrient conditions such as low turbidity juices.\u003cbr\u003eAverage lag phase and high fermentation vigour.\u003cbr\u003eVery low production of H2S under low YAN conditions.\u003cbr\u003eModerate relative potential for SO2 production.\u003cbr\u003eKiller factor active.\u003cbr\u003eLow foam producer.\u003cbr\u003eSuggested varieties include: Chardonnay, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Grigio, Pinot\u003cbr\u003eGris, Riesling, Sauvignon Blanc, Semillon and Viognier.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Yeast Quick Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Quick_Yeast_-_Reference_Chart_d67cd7ec-73da-427e-b080-d4f54edd3fca.pdf?v=1680770659\"\u003eYeast Quick Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin Red Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Red_Wine_Yeast_-_Reference_Chart_a9149903-5ee2-42d2-b954-c06333fed2e5.pdf?v=1680770659\"\u003eLalvin Red Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Lalvin White Wine Yeast Reference Chart\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_White_Wine_Yeast_-_Reference_Chart_c719282f-b8e7-4ae6-943d-d995c4cf2d62.pdf?v=1680770659\"\u003eLalvin White Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497825403136,"sku":"KL24181","price":2.4,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/lalvin-qa23-yeast-x-5g-kegland-1_98574b15-4d63-458d-9c9a-ab7673174bc9.jpg?v=1687337310"},{"product_id":"discounted-lalvin-bourgovin-rc212-yeast-x-5g-pinot-noir-red-wine","title":"Lalvin - Bourgovin RC212 Yeast x 5g","description":"\u003cp\u003eLalvin RC212 has placed itself as the 'reference yeast for the making of quality Pinot Noir'. It consistently produces Pinot Noir with structure, ripe cherry, bright fruit and spicy characters. \u003c\/p\u003e\n\u003cp\u003eLimited polyphenol adsorption onto yeast cell walls limits colour loss and maintains structure during aging resulting in higher colour intensity of the resultant wine.\u003c\/p\u003e\n\u003cp\u003eRC212 is a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache.\u003c\/p\u003e\n\u003cp\u003eThe Bourgorouge RC212 strain was selected from fermentations in the Burgundy region of France. It was selected for its ability to ferment a traditional heavier style Burgundian Pinot Noir.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eDosage\u003c\/span\u003e\u003cbr\u003eRed winemaking: 25 to 40 g\/hl\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: dosage range is based on the must sugar content and sanitary state of the grapes and winery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eHow to Use\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eRehydrate RC212 in 5 times its weight of clean water at 40°C. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.\u003c\/p\u003e\n\u003cp\u003eNotes:\u003cbr\u003e– The total rehydration duration should never exceed 45 minutes\u003cbr\u003e– Avoid cold shocking the yeast. the temperature difference between the must to be inoculated and the rehydration medium should never be over 10°C\u003cbr\u003e– It is essential to rehydrate the yeast in a clean container.\u003cbr\u003e– The rehydration in must is not advisable.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #ff0000; font-size: medium;\"\u003eMicrobiological \u0026amp; Oenological Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv data-page-label=\"35\" data-loaded=\"true\" data-page-number=\"1\" class=\"page\"\u003e\n\u003cdiv class=\"textLayer\"\u003eRecommended for red wine production.\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eSaccharomyces cerevisiae var. cerevisiae\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eDesirable fermentation temperature: 18-30°C (64-86°F). *subject to fermentation conditions.\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eAustralian experience with this yeast has demonstrated an alcohol tolerance 16% v\/v*subject to fermentation conditions.\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eMedium relative nitrogen demand (under controlled laboratory conditions)\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eModerate lag phase and moderate fermentation vigour.\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eUnder low YAN conditions, tends to produce low levels of H2S.\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eLow relative potential for SO2 production.\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eLow foam producer.\u003c\/div\u003e\n\u003cdiv class=\"textLayer\"\u003eSuggest red varieties include Grenache and Pinot Noir.\n\u003cdiv class=\"endOfContent\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"endOfContent\"\u003e \u003c\/div\u003e\n\u003cdiv class=\"endOfContent\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Quick_Yeast_-_Reference_Chart_d67cd7ec-73da-427e-b080-d4f54edd3fca.pdf?v=1680770659\" title=\"Yeast Quick Reference Chart\"\u003eYeast Quick Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_Red_Wine_Yeast_-_Reference_Chart_a9149903-5ee2-42d2-b954-c06333fed2e5.pdf?v=1680770659\" title=\"Lalvin Red Wine Yeast Reference Chart\"\u003eLalvin Red Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lalvin_-_White_Wine_Yeast_-_Reference_Chart_c719282f-b8e7-4ae6-943d-d995c4cf2d62.pdf?v=1680770659\" title=\"Lalvin White Wine Yeast Reference Chart\"\u003eLalvin White Wine Yeast Reference Chart\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497826124032,"sku":"KL24198","price":2.4,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL24198_-_Lalvin_-_Bourgovin_RC212_Yeast_x_5g_-_01.jpg?v=1759291960"},{"product_id":"discounted-lalbrew-wit-belgian-wit-style-ale-yeast-x-11g","title":"LalBrew - Wit Belgian x 11g","description":"\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eLallemand is no longer manufacturing Wit Belgian in 11g homebrew pack sizes. An alternative yeast to use would be -\u0026gt;KL13611 \u003ca href=\"https:\/\/www.kegland.com.au\/products\/lalbrew-premium-series-munich-classic-ale-yeast-x-11g\" title=\"LalBrew Premium Series - Munich Classic Yeast x 11g\"\u003eLalBrew Premium Series - Munich Classic Yeast x 11g\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003eLalBrew Wit yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock .\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003ca title=\"Technical Data Sheet - Wit\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Wit_Belgian_d2cf1510-cd38-40fb-99b6-7a73b64bea7a.pdf?v=1680773319\" rel=\"noopener\" style=\"color: #cccccc;\" target=\"_blank\" data-mce-href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Technical_Data_Sheet_-_LalBrew_Premium_Series_-_Wit_Belgian_d2cf1510-cd38-40fb-99b6-7a73b64bea7a.pdf?v=1680773319\" data-mce-fragment=\"1\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eTechnical Data Sheet - Wit\u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc; font-size: medium;\"\u003eMicrobiological Properties\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003eClassified as Saccharomyces cerevisiae, a top fermenting yeast.\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003eTypical Analysis of LalBrew Wit Yeast:\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% - 97% \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 10^9 CFU per gram of dry yeast \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 10^6 yeast cells \u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 10^6 yeast cells\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc; font-size: medium;\"\u003eBrewing Properties\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003eVigorous fermentation that can be completed in 4 days\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003eMedium to High attenuation and Low flocculation\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003eAroma and flavor is somewhat estery with banana notes\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003eThe optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"color: #cccccc;\"\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003eTo ensure a healthy fermentation it is a good idea to incorporate some yeast nutrient in your brewing. You can purchase some \u003ca title=\"Yeast Nutrient\" href=\"https:\/\/www.kegland.com.au\/yeast-nutrient-100g-1728.html\" style=\"color: #cccccc;\"\u003ehere\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003eThe benefits of using yeast nutrient are described in the pdf and video below:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: #cccccc;\"\u003e\u003cstrong\u003e\u003ca style=\"color: #cccccc;\" title=\"Lallemand ABVickers Feeding Yeast for Brewing Success!\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/Lallemand_ABVickers_Feeding_Yeast_for_Brewing_Success_e2361b0a-b18d-44c3-8ee0-3a3aa60ac219.pdf?v=1680773320\" rel=\"noopener\" target=\"_blank\"\u003eLallemand - Feeding Yeast for Brewing Success!\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":43497845817600,"sku":"KL28288","price":2.85,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/products\/kl18265_-_lalbrew_-_wit_belgian_x_11g_1.png?v=1671442986"},{"product_id":"lalbrew-premium-series-pomona-hybrid-ipa-yeast-x-11g","title":"LalBrew Premium Series - Pomona Hybrid IPA Yeast x 11g","description":"\u003cp\u003eNamed 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 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. \u003c\/p\u003e\n\u003cp\u003eIf you have previously used the liquid version of Pomona, we have found that the dried version performs equivalently to the liquid version. \u003c\/p\u003e\n\u003c!----\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":45375415714048,"sku":"KL40655","price":7.58,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/LalBrewPremiumPomona-KL.jpg?v=1718066176"},{"product_id":"lalbrew-house-ale-yeast-x-11g","title":"LalBrew - House Ale Yeast x 11g","description":"\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSuperior Fermentation Performance\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThe LalBrew House Ale is a next-generation performance yeast strain that has been selected by Escarpment Labs due to its extremely fast and incredibly clean fermentation, making it the perfect versatile house strain to meet your brewing needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eThis strain allows brewers to achieve greater efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability and quick cleanup of off-flavours like acetaldehyde and diacetyl.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSuitable Beer Styles\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eLalBrew House Ale is suitable for a wide range of beer styles due to its neutral fermentation profile, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eIPA's\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eBlonde Ales\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eStouts\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eBenefits of House Ale Fermentation\u003c\/span\u003e\u003c\/h1\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eFaster fermentations - to save time and space\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eShorter maturation time - accelerated clean-up of diacetyl and acetaldehyde\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHigh stress tolerance - capable of handling difficult fermentations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eExcellent repitchability - genetically stable and proven consistency in key brewing paramters.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHigh FAN uptake - more stable final product\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eNeutral flavour profile - Versatile for a wide range of ales.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eHow does the LalBrew House Ale compare to other neutral LalBrew Strains?\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"has-border no-shadow accordion-item\"\u003e\n\u003cdiv id=\"accordion-8680-1\" class=\"accordion-collapse collapse show\" aria-labelledby=\"accordion-8680-1\" data-bs-parent=\"#accordion-8680\"\u003e\n\u003cdiv class=\"accordion-body\"\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003cp\u003e\u003cspan class=\"TextRun SCXW220660567 BCX8\" lang=\"EN-CA\" data-contrast=\"auto\"\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SCXW220660567 BCX8\"\u003eLalBrew\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e® House Ale is a\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW220660567 BCX8\"\u003ehigh performance\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003eale yeast of British origin like\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SCXW220660567 BCX8\"\u003eLalBrew\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003eNottingham™, but with neutral flavour characteristics more\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun AdvancedProofingIssueV2Themed SCXW220660567 BCX8\"\u003esimilar to\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003ean American ale yeast such as\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"NormalTextRun SpellingErrorV2Themed SCXW220660567 BCX8\"\u003eLalBrew\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW220660567 BCX8\"\u003e\u003cspan\u003e \u003c\/span\u003eBRY-97™.\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"EOP SCXW220660567 BCX8\" data-ccp-props=\"{}\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"has-border no-shadow accordion-item\"\u003e\n\u003cdiv class=\"accordion-header\" id=\"heading-accordion-8680-2\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch1\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eSpecifications\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eStrain:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eBeer Styles: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eAmerican IPA\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eAttenuation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e 78-86%\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eTemperature Range: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e16 - 22°C (61 - 72°F)\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eFlocculation: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eMedium\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eAroma: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003eNeutral\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003eAlcohol Tolerance: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e14% ABV\u003c\/span\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cbr\u003ePitching Rate: \u003c\/span\u003e\u003c\/strong\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e50-100g\/hL\u003c\/span\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"KegLand","offers":[{"title":"Default Title","offer_id":47053907034368,"sku":"KL49191","price":6.35,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/files\/KL49191_-_LalBrew_Premium_Series_-_House_Ale_Yeast_x_11g.jpg?v=1759456696"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0667\/3019\/7248\/collections\/lallemand-logo-vector.png?v=1746153752","url":"https:\/\/kegland.com.au\/collections\/lallemand-yeast.oembed?page=2","provider":"KegLand","version":"1.0","type":"link"}