18228-06-11
Attenuation | 77-83% |
Fermentation Range | 10 - 15°C (50 - 59°F) |
Flocculation | High |
Alcohol Tolerance | 13% ABV |
Pitch Rate | 100-200 g/hL |
Species | S. pastorianus |
Classified as Saccharomyces pastorianus, a bottom fermenting yeast.
Typical Analysis of LalBrew Diamond™ yeast:
Percent Solids |
93%-97% |
Viability |
≥ 5 x 10⁹ CFU per gram of dry yeast |
Wild Yeast | < 1 per 10⁶ yeast cells |
Killer Factor | Negative/Sensitive |
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 at 12°C (54°F) LalBrew Diamond™ 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.