10067-06-11
Attenuation | 65-72% |
Fermentation Temp Range |
15 - 25°C (59 - 77°F)
|
Flocculation | Low |
Alcohol Tolerance | 12% ABV |
Pitch Rate | 50-100 g/hL |
Species | S. cerevisae |
Classied as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:
Percent Solids |
93%-97% |
Viability |
≥ 5 x 10⁹ CFU per gram of dry yeast |
Wild Yeast | < 1 per 10⁶ yeast cells |
Wild Yeast Media | This strain is known to grow on some wild yeast media including LWYM and LCSM. |
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 20°C (68°F) LalBrew Windsor™ 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.