Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Munich Classic™ Yeast:
- Percent solids 93% – 97%
- Living Yeast Cells ≥ 5 x 109 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
*According to the ASBC and EBC methods of analysis
You can find recipes for Lallemand/Lalbrew yeasts here: Lallemand Brewer’s Corner
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