Lalbrew New England East Coast Ale Yeast
LalBrewTM New England is an ale strain selected specifically for its fermentative consistency and its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrewTM New England will produce tropical and fruity esters, notably stone fruits like peach. LalBrewTM New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
- Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
- Typical Analysis of Lalbrew New England East Coast Ale Yeast:
- Percent solids 93% – 97%
- Living Yeast Cells ≥ 1 x 109 per gram of dry yeast
- Wild Yeast < 1 per 106 yeast cells
- 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
- In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrewTM New England yeast
- Fermentation that can be completed in 7 days, a bit slower than most ale strains. This
is perfectly characteristic of this strain.
- Medium to High Attenuation and Medium Flocculation
- Neutral to slightly fruity and estery flavor and aroma
- The optimal temperature range for LalBrewTM New England yeast when producing
traditional styles is 15°C (59°F)* Lag phase can be longer compared to other ale 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