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
Depending 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.
LalBrewTM 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.