LalBrew New England – 500g packet

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
22°C(72°F).

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.