LALBREW KOLN (500 g)
No. d'article34-15056
Prix $200.5
prix par 500 gram
Excluant les taxes
Stock bas
500 gram
Description
LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales.
•The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters.
•Through expression of a β-glucosidase enzyme, LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma.
•Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile.
•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 LalBrew Köln™ 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.
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/mL
Our research suggests that pitching LalBrewKöln™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation
•The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters.
•Through expression of a β-glucosidase enzyme, LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma.
•Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile.
•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 LalBrew Köln™ 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.
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/mL
Our research suggests that pitching LalBrewKöln™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation
Spécifications
- Tolérance à l'alcool
- 9%
- Température maximale
- 20°C
- Température minimale
- 12°C
- Espèce
- Saccharomyces cerevisiae
LALBREW KOLN (500 g)
No. d'article34-15056
Prix $200.5
prix par 500 gram
Excluant les taxes
Stock bas
500 gram
Description
LalBrew Köln™ is ideal for brewing traditional Kölsch-style beers and other neutral ales.
•The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters.
•Through expression of a β-glucosidase enzyme, LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma.
•Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile.
•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 LalBrew Köln™ 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.
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/mL
Our research suggests that pitching LalBrewKöln™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation
•The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters.
•Through expression of a β-glucosidase enzyme, LalBrew Köln™ can promote hop biotransformation and accentuate hop flavor and aroma.
•Colder fermentations will be more neutral in character, while warmer fermentations will have a more fruit-forward ester profile.
•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 LalBrew Köln™ 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.
Pitch Rate
100-200g/hL to achieve a minimum of 1-2 million viable cells/mL
Our research suggests that pitching LalBrewKöln™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation
Spécifications
- Tolérance à l'alcool
- 9%
- Température maximale
- 20°C
- Température minimale
- 12°C
- Espèce
- Saccharomyces cerevisiae