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![LalBrew New England American East Coast Dry Yeast, 11g [BEST BEFORE 2024.07]](https://d2j6dbq0eux0bg.cloudfront.net/images/28194561/1622797082.jpg "LalBrew New England American East Coast Dry Yeast, 11g [BEST BEFORE 2024.07]")
LalBrew New England American East Coast Dry Yeast, 11g [BEST BEFORE 2024.07]
[BEST BEFORE 2024.07]
LalBrew New England ™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England ™ will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England ™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England ™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.
Brewing Properties:
Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England ™ yeast exhibits:
- Fermentation that 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 flavor and aroma.
- This strain is POF Negative.
- The optimal temperature range for LalBrew New England ™ yeast when producing traditional styles is 18°C(64°F) to 25°C(77°F).
Lag phase can be longer when compared with other strains, ranging from 24-36 hours. . Our research suggests that pitching LalBrew New England™ directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
