Lallemand Diamond Lager Yeast (11g) - waterintobeer

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brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.

Classified as a Saccharomyces pastorianus , a bottom fermenting yeast.

Typical Analysis of LalBrew® Diamond yeast:

Percent solids 93% – 97%

Living Yeast Cells ≥ 5 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 12°C (53.6°F) LalBrew® Diamond yeast exhibits:

Vigorous fermentation that can be completed in 5 days

High attenuation and High flocculation

Neutral Flavor and Aroma, typical of traditional Lagers

The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to

15°C(59°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation

density, yeast handling, fermentation temperature and nutritional quality of

the wort. Ver menos