In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) Diamond Lager yeast exhibits:
Vigorous fermentation can be completed in 5 days
High attenuation and High flocculation
Neutral Flavor and Aroma, typical of traditional Lagers
The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of
You can find recipes for most yeast strains on the Lallemand Brewer’s Corner.