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.
-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)* to 22°C (72°F)
-Lag phase can be longer compared to other ale strains, ranging from 24-36 hours
UsageDepending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied.
For LalBrewTM New England yeast, the recommended pitching rate is 100 grams of active yeast to inoculate 100 liters of wort. A pitching rate of 100g per 100L of wort is required to achieve a minimum of 1 million viable cells per ml
The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.
LalBrewTM New England can be used in primary fermentation for beers up to 9% ABV. For beers above 9%, the yeast will require a nutrient such as 1g/hL of Servomyces.
*Note: Rehydration of LalBrewTM New England is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast.Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR.Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust temperature to that of the wort and inoculate without delay.Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors.LalBrewTM New England yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve activegrowth. It is unnecessary to aerate wort upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would with any other type of yeast according to your brewery’s SOP for yeast handling.
StorageLalBrewTM New England yeast should be stored dry below 4°C (39.2°F)LalBrewTM New England will rapidly lose activity after exposure to air. Do not use 500g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.Do not use yeast after expiry date printed on the pack.