In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® New England yeast exhibits:
The fermentation can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.
Medium to high attenuation and Medium flocculation.
Neutral to slightly fruity and estery flavour and aroma.
The optimal temperature range for LalBrew® New England yeast when producing traditional styles is 15°C(59°F) to
The lag phase can be longer when compared with other strains, ranging from 24-36 hours.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.