18457-06-11
Attenuation | 76-82% |
Fermentation Temp Range |
25 - 40°C (77 - 104°F) Optimal: 35 - 40°C (95 - 104°F)
|
Flocculation | Very High |
Alcohol Tolerance | 12% ABV |
Pitch Rate | 50-100 g/hL |
Species | S. cerevisae |
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:
Percent Solids |
93%-96% |
Viability |
≥ 5 x 10⁹ CFU per gram of dry yeast |
Wild Yeast | < 1 per 10⁶ yeast cells |
Diastaticus |
Negative |
Bacteria |
< 1 per 10⁶ yeast cells |
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
In Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.