8"

lallemandbrewing.com

PRODUCT CATALOG

8"

Youve Never
Experienced Another
Beer Yeast Like It

Lallemand Brewing is a business of Lallemand Inc., the privately held Canadian company
specializing in the research, development, production, marketing and distribution of
yeasts and bacteria.
Lallemand Brewing is committed to supporting the brewing industry from small scale
brewing at home all the way to the largest global brewing companies.
Lallemand Brewing is proud to supply a high quality range of carefully selected and unique
brewers dry yeast (ale and lager), all with significant benefits in terms of convenience,
consistency, quality, ease of use and storage. Lallemands expertise in propagation of many
different strains for distinctive markets has also resulted in the development of yeast based
nutrition products aimed at enhancing brewing fermentation performance.

lallemandbrewing.com
Lallemand Brewing also includes the Siebel Institute of Technology and AB Vickers Ltd
allowing us to provide a complete portfolio of brewing products and services.
Siebel Institute of Technology is based in Chicago, IL (USA) and is a leading provider
of educational, consultancy, yeast and laboratory services to the global brewing industry.

siebelinstitute.com
AB Vickers is located in Burton upon Trent (UK) and is a leading supplier of brewing process
aids to the global brewing industry.

abvickers.com

DRY YEAST : INTRODUCTION

Production
Lallemand Brewing has been involved in the research and manufacturing of
dry brewing yeast since the early 1990s. Our yeast drying technology has been
developed and improved over the years through extensive research towards understanding the impact of the desiccation process on yeast quality and performance.
Lallemand Brewing yeast strains are grown and dried under specific conditions
according to the physiology of each strain to achieve the highest standards within
the industry. The Lallemand Brewing R&D team focuses on production and performance improvement and works closely with many reknown breweries, universities
and institutions.

Process
Culture Media

Molasses, Water,
Nutrients

Molasses, Water,
Minerals, Acids,
Trace Elements,
Vitamins

Lab Cultures
3 Steps

Pre Culture
2 Steps

Seed Yeast
Fermentation

Molasses, Water,
Minerals, Acids,
Trace Elements,
Vitamins

Washing Water

-1C 7C

Seed Yeast Tank

Commercial
Fermentation

Separation

Washing Water
NaCl

-1C 7C

Separation

Filtration
Extrusion

Commercial Yeast
Receiver

Emulsifier

QC APPROVAL

Shipping

Vacuum
Packaging

Screening

Drying

DRY YEAST : INTRODUCTION

Characteristics
Brewers dry yeast typically carries less than 7% liquid. The most meticulous
conditions are applied during manufacture to avoid microbial contamination,
resulting in less than 1 bacteria or wild yeast detected per million yeast cells. The
content of 1g of dry yeast corresponds to a minimum of 5 billion live cells but the
number will slightly vary from batch to batch. For information on a specific batch
of yeast, please contact the manufacturer at brewing@lallemand.com.

Storage
Dry yeast is packaged in 500g or 11g sachets and must be stored dry, below
10C (50F).
The dry yeast is packaged under vacuum. Do not use a pack of yeast that appears
to have lost its vacuum, resulting in a package that is soft and easily crushed.
Both humidity and oxygen will impact on the quality of the yeast and once a pack
or sachet is open the yeast will deteriorate quickly.
If kept sealed and stored under appropriate conditions, dry yeast can be used up
to the expiration date mentioned on the package. Once a pack is open it is recommended to use the yeast as quickly as possible. A 500g pack can be resealed
under vacuum for long-term preservation (up to the expiry date). Alternatively, the
yeast can be placed in a plastic bag with a zipper without air and stored in the
freezer for one week or in the fridge for 3 days. Do not use yeast after expiry date
printed on the back.

Usage
Dry yeast can be used for the following applications:
Propagation
To start propagation from a sizable amount of yeast, reduce propagation
time and contamination risks
To eliminate the need for yeast strain(s) maintenance
Direct pitch into primary fermentation
To eliminate the need for propagation
To increase brew flexibility and always having yeast on hand
Bottle conditioning
To increase consistency by using yeast in the same physiological conditions
every single time
To facilitate accurate yeast dosage in the bottle
To consider using a yeast strain more suited for bottle conditioning than
the one used for primary fermentation

DRY YEAST : REHYDRATION

Rehydration is a crucial step to ensure rapid and complete fermentation. There

are important rules to follow to slowly transition the cells back to a liquid phase.
Careful precautions were taken when drying the yeast and the brewer has the
opportunity to revert the process to obtain a highly viable and vital liquid slurry.
The following effects have been observed with non-rehydrated yeast under specific
brewing conditions:
Longer diacetyl stand
Longer fermentation time
Longer lag phase
Stuck fermentation
Poor utilization of maltotriose
There are 3 important criteria to ensure a successful rehydration (please see individual recommendations for each Lallemand strain).
1. Temperature of the rehydrating media
The ideal temperature for the dry yeast membranes to transition from a gel (dry)
to a liquid phase is strain dependent and should be respected in order to maintain
membrane integrity during the rehydration process. This temperature varies between
ale and lager yeasts. Please follow specific instructions below.
2. Type of rehydrating media
The media used is crucial to a successful rehydration. Undiluted wort causes
osmotic pressure to the yeast and compromises its health. Most yeast strains can
be rehydrated in water but lager yeasts benefit from rehydration with a small concentration of sugar, so diluted wort is preferred.
3. Length of rehydration
The rehydration period should not take more than 1 hour and the yeast should be
pitched immediately to ensure vigorous fermentation. It is not recommended to
store rehydrated dry yeast or a decrease in cell activity will be observed.
Once rehydrated, the yeast can be pitched into wort. To avoid shocking the yeast
and creating cellular damage, attemperation of the yeast should be conducted to
reach the temperature of the wort or at least within 10C or 18F. Incremental
additions of wort can be added to the rehydrated yeast slurry to bring down the
temperature.
Rehydration can be conducted in a sanitized vessel. The rehydration media should
be sterilized and cooled down to the appropriate temperature.

DRY YEAST : REHYDRATION

STEP 1
ALESprinkle the yeast on the surface of 10 times its weight of clean, sterilized
(boiled) tap water at 3035C (8695F). Do not stir.
Leave undisturbed for 15 minutes (foam or absence of foam is not an indication
of vitality)
LAGERSprinkle the yeast on the surface of 10 times its weight of diluted wort
(2-6P / OG1.008-1.024) at 2530C (7786F). Do not stir.
Leave undisturbed for 15 minutes (foam or absence of foam is not an indication
of vitality)
STEP 2
ALEAfter 15 minutes, stir once and make sure all yeast is suspended.
Leave undisturbed for another 5 minutes.
LAGERAfter 15 minutes, stir once and make sure all yeast is suspended.
Leave undisturbed for another 15 to 45 minutes.
STEP 3
Adjust temperature of solution to that of the wort in 10C (18F) steps, by adding
small amounts of wort at 5 minutes intervals and mixing gently (ATTEMPERATION). A volume of wort equivalent to 10% of the total volume can be added to
the slurry, mixed once and the temperature recorded. Further increments can be
added until the appropriate temperature is reached.
Example:
Quantity of yeast to be rehydrated: 500g
Volume of water (diluted wort) necessary: 5 liters
Increments of wort: no more than 500mL at a time.
STEP 4
After attemperation, inoculate without delay. Aeration of wort is not necessary but
will not harm the yeast.

EXAMPLE

Yea
s

Attemperated
Yeast Slurry

Ale: 15 min.
Lager: 15 to 45 min.

15 min.

Water

Yeast Slurry

Wort

30C
(95F)

30C to 20C
(95F to 68F)

20C
(68F)

STRAIN : NOTTINGHAM ALE

Origin and Type

Saccharomyces cerevisiae originating from the UK

Packaging
11g and 500g

Characteristics
Neutral flavors and aroma

Types of Beer
Mild Ale, Golden Ale, Blond Ale, Klsch, Bitter, Pale Ale, Amber Ale, Red Ale,
ESB, IPA, Altbier, Strong Ale, Barleywine, American Style Brown Ale, Dry Stout,
Imperial Stout, Lager, Pilsner, Vienna, Schwartzbier, Bock

Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6P / OG 1.008 to 1.024)

Primary Fermentation
Nottingham is suitable for primary fermentation for beers up to 9% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.

STRAIN : NOTTINGHAM ALE

Pitching Rate for Primary Fermentation

Recommended pitching rate is 50100g/hL to achieve 2.5 to 5 million live cells
per mL. A lower pitching rate influences the rate and length of fermentation
especially if brewing at lower temperature than 20C at high gravity or high gravity
with adjunct.

Temperature of Use
Nottingham will ferment successfully between 10C (50F) and 23C (73F). At
lower temperature it is possible to brew lager-type beers in all-malt worts in 8-9
days. The recommended temperature for ale beers is 20C (68F) and fermentation should be complete in 3 days in all-malt wort and 4 days in high-gravity wort.

Sedimentation Properties
Nottingham is highly flocculent and will quickly drop to the bottom of the tank once
the fermentation is complete. High flocculation may also precipitate hop compounds
and reduce the bitterness of the beer. This factor must be taken into consideration
when dosing the hops. Beers brewed with Nottingham do not require filtration and
can easily be used in brewpub or nanobrewery settings.

Bottle Conditioning
Nottingham is suitable for bottle conditioning or beers containing up to 6% ABV.
Above such levels it is recommended to use Windsor or CBC-1.

Pitching Rate for Bottle Conditioning

20g of Nottingham per hL of beer can be used to achieve up to 1 million live cells
per mL. The pitching rate may require adjustment depending on the strength of the
beer and the desired characteristics of the refermented beer.

SUMMARY

NOTTINGHAM ALE YEAST

Attenuation

Flavor

Bottle Conditioning

Flocculation

Propagation

Beer

High

Neutral

Yes, for beers

up to 6% ABV

Strong

Yes

Ale and Lager

STRAIN : MUNICH WHEAT

Origin and Type

Saccharomyces cerevisiae from Germany

Packaging
11g and 500g

Characteristics
German wheat beer yeast from Bavaria producing typical banana and clovy flavors.

Types of Beer
Weizen, Hefeweizen, Dunkelweizen, Weizenbock, Wit Beer,
American-Style Hefeweizen, Belgian Triples, Belgian Blonds

Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6P / OG 1.008 to 1.024)

Primary Fermentation
Munich is suitable for primary fermentation for beers up to 7% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.

STRAIN : MUNICH WHEAT

Pitching Rate for Primary Fermentation

The recommended pitching rate is 50100g/hL to achieve 2.5 to 5 million live
cells per mL. A lower pitching rate of 50g/hL can be used to increase ester concentration notably isoamyl acetate which is responsible for banana flavors.

Temperature of Use
Munich will ferment successfully between 17C (63F) and 22C (76F). The recommended temperature is 20C (68F).

Sedimentation Properties
Munich has a low flocculation potential. Settling can be promoted by cooling and
by using fining agents and isinglass.

Bottle Conditioning
Munich is suitable for bottle conditioning for beers containing up to 7% ABV. The
yeast will eventually settle upon refrigeration and form a tight mat at the bottom of
the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning

20g of Munich per hL of beer can be used to achieve up to 1 million live cells per
mL. The pitching rate may have to be adjusted depending on the strength of the
beer and the desired characteristics of the refermented beer.

SUMMARY

MUNICH WHEAT BEER YEAST

Attenuation

Flavor

Bottle Conditioning

Flocculation

Propagation

Beer

High

Light fruit/
phenol

Yes, for beers

up to 7% ABV

Low

Yes

Ale

STRAIN : WINDSOR BRITISH STYLE

Origin and Type

Saccharomyces cerevisiae originating from the UK

Packaging
11g and 500g

Characteristics
Windsor produces esters and the resulting beers display fruity flavors and aromas.
This particular strain is not able to use the sugar maltotriose (a molecule composed of 3 glucose units) which is present in the wort in an average of 10-15%
in all-malt worts. The consequence of this will be residual sweetness in the beer.

Types of Beer
Mild Ale, Cream Ale, American-Style Hefeweizen, American-Style Wheat Ale,
English-Style Pale Ale, Amber Ale, Red Ale, Scottish-Style Ale, Strong Scotch Ale,
English-Style Brown Ale, Porter, Sweet Stout, Cream Stout

Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6P / OG 1.008 to 1.024)

Primary Fermentation
Windsor is suitable for primary fermentation for beers up to 7% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.

STRAIN : WINDSOR BRITISH STYLE

Pitching Rate for Primary Fermentation

The recommended pitching rate is 50100g/hL to achieve up to 2.5 to 5 million
live cells per mL.

Temperature of Use
Windsor will ferment successfully between 15C (59F) and 22C (72F). The
recommended temperature is 20C (68F).

Sedimentation Properties
Windsor exhibits low flocculation. Settling can be promoted by cooling and by
using fining agents and isinglass.

Bottle Conditioning
Windsor is suitable for bottle conditioning for beers containing up to 9% ABV. The
yeast will eventually settle upon refrigeration and form a tight mat at the bottom of
the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning

20g of Windsor per hL of beer can be used to achieve up to 1 million live cells.
The pitching rate may have to be adjusted depending on the strength of the beer
and the desired characteristics of the refermented beer.

SUMMARY

WINDSOR BRITISH STYLE BEER YEAST

Attenuation

Flavor

Bottle Conditioning

Flocculation

Propagation

Beer

Medium

Fruity

Yes, for beers

up to 9% ABV

Low

Yes

Ale

STRAIN : BRY-97 AMERICAN WEST COAST ALE

Origin and Type

Saccharomyces cerevisae selected from the Siebel Institute Yeast Culture collection

Packaging
11g and 500g

Characteristics
BRY-97 produces some esters which results in beers that are slightly estery and
almost neutral.

Types of Beer
American Barleywine, American Pale Ale, American Amber ale, American Brown
ale, American IPA, American Wheat, blonde ale, Cream ale, Klsch, Imperial IPA,
Irish red ale, Extra Special bitter, Scottish ale, Strong Scottish ale, Strong ale

Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6P / OG 1.008 to 1.024)

Primary Fermentation
BRY-97 is suitable for primary fermentation for beers up to 12% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of
1g/hL of Servomyces.

STRAIN : BRY-97 AMERICAN WEST COAST ALE

Pitching Rate for Primary Fermentation

The recommended pitching rate is 50100g/hL to achieve up to 2.5 to 5 million
live cells per mL.

Temperature of Use
BRY-97 will ferment successfully between 15C (59F) and 22C (72F).

Sedimentation Properties
BRY-97 exhibits strong flocculation. Settling can be promoted by cooling and by
using fining agents and isinglass.

Bottle Conditioning
BRY-97 is suitable for bottle conditioning for beers containing up to 12% ABV. The
yeast will eventually settle upon refrigeration and form a tight mat at the bottom of
the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning

10g of BRY-97 per hL of beer can be used to achieve up to 1 million live cells. The
pitching rate may have to be adjusted depending on the strength of the beer and
the desired characteristics of the refermented beer.

SUMMARY

BRY-97 AMERICAN WEST COAST ALE YEAST

Attenuation

Flavor

Bottle Conditioning

Flocculation

Propagation

Beer

High

Slightly estery,
almost neutral

Yes, for beers

up to 12% ABV

Strong

Yes

Ale

STRAIN : BELLE SAISON BELGIAN SAISON-STYLE

Origin and Type

Saccharomyces cerevisiae of Belgian origin

Packaging
11g and 500g

Characteristics
Belle Saison produces esters and phenols, which results in beers with fruity, peppery
and spicy flavors and aromas.

Types of Beer
Saison, Bire de Garde, Belgian style beers

Rehydration Media
Sterile tap water
Water from the hot liquor tank
Diluted wort (2-6P / OG 1.008 to 1.024)

Primary Fermentation
Belle Saison is suitable for primary fermentation for beers up to 14% ABV. The
yeast would require extra nutrition above that level of alcohol such as an addition of
1g/hL of Servomyces.

Pitching Rate for Primary Fermentation

The recommended pitching rate is 50100g/hL to achieve up to 2.5 to 5 million
live cells per mL.

STRAIN : BELLE SAISON BELGIAN SAISON-STYLE

Temperature of Use
Belle Saison ferments best at warm temperatures. Temperature range 15-35C
(59-95F).

Sedimentation Properties
Belle Saison exhibits strong flocculation. Settling can be promoted by cooling and
by using fining agents and isinglass.

Bottle Conditioning
Belle Saison is suitable for bottle conditioning for beers containing up to 14% ABV.
The yeast will eventually settle upon refrigeration and form a tight mat at the
bottom of the bottle. Above such levels of alcohol it is recommended to use CBC-1.

Pitching Rate for Bottle Conditioning

10g of Belle Saison per hL of beer can be used to achieve up to 1 million live cells.
The pitching rate may have to be adjusted depending on the strength of the beer
and the desired characteristics of the refermented beer.

SUMMARY

BELLE SAISON BELGIAN SAISON-STYLE BEER YEAST

Attenuation

Flavor

Bottle Conditioning

Flocculation

Propagation

Beer

High

Fruity, spicy,
peppery

Yes, for beers

up to 14% ABV

Strong

Yes

Ale

STRAIN : DIAMOND LAGER

Origin and Type

Saccharomyces pastorianus originating from Germany

Packaging
11g and 500g

Characteristics
Typical German lager yeast. Crisp and clean finish.

Types of Beer
Lager, Pilsener, Helles, Vienna, Bock, Schwartzbier, Mrzen

Rehydration Media
Diluted wort (2-6P / OG 1.008-1.024)

Primary Fermentation
Diamond is suitable for primary fermentation for beers up to 7% ABV. The yeast
would require extra nutrition above that level of alcohol such as an addition of 1g/hL
of Servomyces.

Pitching Rate for Primary Fermentation

The recommended pitching rate is 200g/hL to achieve up to 10 million live yeast
cells per mL.

STRAIN : DIAMOND LAGER

Temperature of Use
Diamond will ferment successfully between 10C (50F) and 15C (59F). The
recommended temperature is 12C (53F).

Sedimentation Properties
Diamond displays a high flocculation rate. Settling can be promoted by cooling and
by using fining agents and isinglass.

Bottle Conditioning
Diamond is not recommended for bottle conditioning.

Propagation
Diamond is recommended for propagation purpose. The hygiene and quality standards of Diamond are extremely high and makes it a suitable propagation starter.
Assistance with propagation can be provided at brewing@lallemand.com.

SUMMARY

DIAMOND LAGER YEAST

Attenuation

Flavor

Bottle Conditioning

Flocculation

Propagation

Beer

High

Neutral

No

Strong

Yes

Lager

STRAIN : CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING

Origin and Type

Saccharomyces cerevisiae selected from the Lallemand Yeast Culture Collection

Packaging
11g and 500g

Characteristics
Neutral flavor and aroma. Alcohol resistant. Not able to utilize maltotriose.

Types of Beer
CBC-1 can be used to referment any type of beer.

Rehydration Media
Sterile tap water
Water from the hot liquor tank
2% priming sugar solution (recommended for beers over 9% ABV)

Primary Fermentation
CBC-1 is suitable for primary fermentation for fruit beers and Champagne-like beers
up to 12% ABV.

Temperature of Use
CBC-1 will ferment efficiently between 20C and 25C (68F and 77F).

STRAIN : CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING

Sedimentation Properties
CBC-1 is highly flocculent and will settle at the bottom of the bottle to form a
tight mat.

Bottle Conditioning
CBC-1 is recommended for bottle conditioning conducted with priming sugars
such as dextrose.

Pitching Rate for Bottle Conditioning

The recommended pitching rate is 10g/hL to achieve up to 1 million yeast
cells per mL.

SUMMARY

CBC-1 YEAST FOR CASK & BOTTLE CONDITIONING

Attenuation

Flavor

Bottle Conditioning

Flocculation

Propagation

Beer

Medium

Neutral

Yes, for beers

up to 12% ABV

Strong

Yes

Ale

YEAST NUTRIENT : SERVOMYCES

Origin and Type

Yeast from the Weihenstephan collection W30, not genetically modified or engineered. Servomyces is available as an active yeast (L50) or inactive yeast (D50).

Packaging
10g and 500g

Applications
Servomyces can be used to increase zinc levels during all-malt wort fermentations
but also when using wort containing adjuncts where nutrition may particularly be
lacking. More importantly, Servomyces is recommended for high gravity fermentations which are highly demanding on the yeast and when the yeast is serially
repitched to assist recovery. Servomyces can also be used during propagation to
increase efficiency. The zinc pool of a yeast cell gets depleted as it generates new
daughter cells. Zinc addition is therefore even more relevant during propagation
due to excessive cell division.

Dosage
For fermentation a dosage of 1g/hL is recommended, this will correspond to a final
concentration of 0.5ppm in the wort. Some zinc is likely to be lost in the whirlpool,
the final concentration based on observations is around 0.03ppm.
For propagation purpose 2g/hL is recommended which corresponds to 1ppm zinc
available for the yeast.

YEAST NUTRIENT : SERVOMYCES

Fermentation
Servomyces is best added in the wort 10 minutes before the end of the boil.

Propagation
Servomyces should be resuspended in 10 times its weight of water then boiled
for 10 minutes. The solution should be cooled down before inoculating into the
propagation media.

Advantages
Fermentation
Healthier yeast cells
Accelerated fermentation
Positive impact on flavor
Reproducible fermentation
Aid sedimentation

Propagation
Increase of biomass
Accelerate propagation time
Shorter lag phase for the
first fermentation
Healthier yeast cells

SUMMARY

SERVOMYCES
Attenuation

Flavor

Refermentation

Flocculation

Propagation

Nutrition

Beer

N/A

N/A

N/A

N/A

N/A

Yes

N/A

FREQUENTLY ASKED QUESTIONS : FERMENTATION

What is the ideal fermentation temperature?

Each strain ferments within a specific range of temperature which is typically lower
for lager than for ale yeasts. Within the range a higher temperature will result in
faster fermentation with high ester levels. Whereas a colder fermentation will be
slower and the flavor profile more neutral.

Do I have to rehydrate the dry yeast prior to

inoculation in the wort?
Rehydration is more important for some strains than for others. However, rehydration of dry yeast is recommended for all strains especially when brewing at high
gravity and/or lower temperatures.

What is the impact of underpitching or overpitching

on the fermentation and resulting beer?
Both have negative impacts on the resulting beer. Underpitching can result in the
following: sluggish/stuck fermentations, altered flavor profile (more esters, volatile
sulfur compounds, diacetyl) whereas overpitching causes less ester formation, fast
fermentation, little cell division and risk of autolysis which in turn can generate off
and yeasty flavors.

Can I reuse the dry yeast and how many times?

Yes, the dry yeast can be re-used. After the yeast has been through one fermentation cycle it is liquid and requires oxygenation. This is important to ensure cell
division. We recommend to re-pitch the yeast up to 5 times, however, this will
vary depending on brewery practices and general hygiene.

Can two strains of yeast be mixed?

Yes. Strains of yeast can be mixed to add flavor complexity to beer. However, the
ratio of both strains may vary when re-using the yeast which has settled in the
bottom of the fermenter and as a result product reproducibility may be compromised. Yeast strains can also be added sequentially; as an example: Windsor
can be added at the beginning of the fermentation to produce fruity flavors and
Nottingham at the end to use all the remaining sugars.

Is wort aeration necessary prior to pitching

the dry yeast?
There is no need to aerate wort when pitching with dry yeast. Due to a specific
growth process, dry yeast already contains sterols and unsaturated fatty acids in
the cell membranes and is ready to divide without any additional oxygen. However,
if the yeast is re-used, oxygenation will be required to ensure cell division.

Is yeast nutrition important and necessary?

Nutrition is essential to yeast growth and fermentation. All-malt worts should provide all the necessary nutrition: Nitrogen, carbohydrates, vitamins and minerals.
However zinc supplementation is recommended. Additional nutrition in the form
of a mix nutrient blend is advisable when brewing with high levels of adjuncts or
when reusing the yeast for many generations. Nutrition will increase consistency
in fermentation profiles and resulting beer.

FREQUENTLY ASKED QUESTIONS : BOTTLE CONDITIONING

What are the advantages of using dry yeast

for bottle conditioning?
Dry yeast is convenient and easy to handle. Each pack has a shelf life of up to
two years and is ready to use when you are! The exact number of cells per gram
is provided for ease of pitching. Each pack contains healthy yeast which gives
reproducible results, every single time. Bottle conditioning with cropped yeast has
been reported to give variable results.

Is it advantageous to use a different yeast for bottle

conditioning than for primary fermentation?
The conditions of fermentation (in wort) and refermentation (in beer) are very different. More stresses are applied on the yeast when refermenting in beer (higher
alcohol levels, increased pressure, low nutrition). Therefore some strains may be
more adequate for refermentation than others, especially when refermenting high
alcohol beers. Please see details on Lallemand strains regarding their suitability
for bottle conditioning.

Will dry yeast affect the flavor or the

clarity of the beer?
Yes, it can, if you want it too. Some strains will produce more flavor than others
and some may have different sedimentation characteristics. Please see details on
Lallemand strains to find out which one is most suitable for your desired product.

What is the recommended pitching rate for bottle

conditioning with dry yeast?
A pitching rate of 0.5 to 1x106 cells per mL is recommended which is equal to
10-20g of dry yeast per hectoliter of beer. Please see details on Lallemand strains
for specific dosage rate.

What rehydration media should be used

for bottle conditioning?
If you are adding fresh wort, you can rehydrate the yeast in diluted wort. If you
are adding priming sugar, then sterilized or boiled tap water is recommended. For
high alcohol beers, yeast can also be rehydrated in a sterile sugar solution (2%).

At what temperature should the refermentation

take place and for how long?
Refermentation can take place between 20C and 25C or 68F and 77F. The
higher the temperature the more active the yeast will be. It usually takes 2 weeks
for the yeast to fully carbonate the beer and sediment. If you are only partially
carbonating this may accelerate the process.

Are yeast cells expected to divide in the bottle?

Our observations indicate that the yeast may divide once due to membranes of the
dry yeast being replete in sterols and unsaturated fatty acids.

8"

Youve Never
Experienced Another
Beer Yeast Like It

Lallemand Brewing is a business of Lallemand Inc., the privately held Canadian company
specializing in the research, development, production, marketing and distribution of
yeasts and bacteria.
Lallemand Brewing is committed to supporting the brewing industry from small scale
brewing at home all the way to the largest global brewing companies.
Lallemand Brewing is proud to supply a high quality range of carefully selected and unique
brewers dry yeast (ale and lager), all with significant benefits in terms of convenience,
consistency, quality, ease of use and storage. Lallemands expertise in propagation of many
different strains for distinctive markets has also resulted in the development of yeast based
nutrition products aimed at enhancing brewing fermentation performance.

lallemandbrewing.com
Lallemand Brewing also includes the Siebel Institute of Technology and AB Vickers Ltd
allowing us to provide a complete portfolio of brewing products and services.
Siebel Institute of Technology is based in Chicago, IL (USA) and is a leading provider
of educational, consultancy, yeast and laboratory services to the global brewing industry.

siebelinstitute.com
AB Vickers is located in Burton upon Trent (UK) and is a leading supplier of brewing process
aids to the global brewing industry.

abvickers.com

8"

lallemandbrewing.com

PRODUCT CATALOG