Lallemand - Danstar

Fermaid® K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan­tothenate) and inactive yeast.For best results, Fermaid K should be used in conjunction with an appropriate yeast rehydration nutrient (such as Go-Ferm or Go-Ferm Protect) to assure proper nutrition of cultured yeast from rehydration through completed fermentation. Add 25 g/hL at 1/3 sugar depletion or in two doses; 12.5 g/hL at the end of lag phase and 12.5 g/hL at 1/3 sugar depletion.Fermaid K provides unsaturated fatty acids and sterols. These are important survival factors needed to maintain alcohol resistance and permease activity. They also help keep volatile acidity levels low.Nitrogen is needed for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts.The cell wall fractions in Fermaid K absorb short and medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension.To UseFermaid K should be mixed with room temperature water before adding to an active fermen­tation to avoid CO2 release and overflowing of tanks or barrels. The amount of water used is not critical. Simply add enough to make a slurry.StorageDated expiration. Store at 18°C(65°F). Once opened, keep tightly sealed and dry.Recommended Dosage1 g/gal    25 g/hL 2 lb/1000 gal

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Fermaid O is an Organic version of Fermaid K, using an organic source of nitrogen. The organic nitrogen is a superior form, resulting in better results! Organic Nitrogen results a better fermentation with more stable temperature levels. Off aromas and flavors are also decreased. Use 1.5g per gallon.

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The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. Produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F). Good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. A relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers.

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Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980’s and generously shared it with the wider brewing community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.   QUICK FACTS Beer Styles:  Norwegian farmhouse ales, fast fermented neutral ales Aroma:  Relatively neutral, at high temperatures slight orange and citrus notes Attenuation:  Medium to High Fermentation Range: 25 - 40°C (77 - 104°F); Optimal: 35 - 40°C (95 - 104°F) Flocculation:  Very High Alcohol Tolerance:  12% ABV Pitching Rate:  50-100g/hl to achieve a minimum of 2.5-5 million viable cells/ml BREWING PROPERTIESIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Voss yeast exhibits: Fermentation that is completed in: 2 days at 40°C (104°F) 3-4 days at 30°C (86°F) 5-7 days at 25°C (77°F) Medium to high attenuation and very high flocculation. Neutral flavor profile across the temperature range with notes of orange and citrus./li> The optimal temperature range for LalBrew® Voss yeast when producing traditional styles is 35-40°C (95-104°F) Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew® Voss yeast, a pitch rate of 50-100g per hL of wort is sufficient to achieve a minimum of 2.5-5 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. REHYDRATION Rehydration of dry brewing yeast in sterile water is generally recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. However, our research suggests that pitching LalBrew® Voss directly into wort without prior rehydration will often result in better performance including shorter lag-phase and greater attenuation. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of 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 may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C. Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. 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 Inoculate without delay into cooled wort in the fermenter. LalBrew® Voss yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE LalBrew® Voss yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew® Voss will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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Go-Ferm Protect is a new formulation of Go-FermGo-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.New Advanced Formula!Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (>28 Brix), low nutrient levels, over clarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast rehydration nutrient: Go-Ferm Protect.Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with  Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1/3 sugar depletion.To UseUse at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast. A rough approximation of weight is 1 tsp = 3.2 grams. It is highly recommend using a scale to weigh the product for an accurate dose. It is not recommend relying on these rough conversions for accurate dosage rates.

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BRY-97 has a quick start and vigorous fermentation, which can be completed in 4 days above 17°C. This yeast strain performs best when used at traditional ale temperatures. BRY-97 has medium to high attenuation and is a flocculent strain of yeast. Settling can be promoted by cooling and use of fining agents and isinglass. Because of flocculation, it may slightly reduce hop bitterness levels.

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LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous favors, therefore enhancing the saison yeast aroma characteristics. QUICK FACTS Beer Styles:  Farmhouse style ales Aroma:  clove, pepper, fruit notes Attenuation:  High Fermentation Range: 20 - 30°C (68 - 86°F) Flocculation:  Low Alcohol Tolerance:  13% ABV Pitching Rate:  50-100g/hl to achieve a minimum of 1-2 million cells/ml BREWING PROPERTIESIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Farmhouse™ yeast exhibits: Vigorous fermentation that can be completed in 5 days. High attenuation and low flocculation. Note: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging. Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew Farmhouse™ yeast, a pitch rate of 50 – 100g per hL of wort is suffcient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. Pitching Rehydration and direct pitching of dry yeast into wort are both acceptable methods for inoculating fermentation. 11g Pack

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LALBREW® VERDANT IPA LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours. QUICK FACTS Beer Styles:  NEIPA, English IPA, American Pale, English Bitter, Sweet Stout, Sours Aroma:  Apricot with notes of tropical fruit and citrus Attenuation:  Medium to High Fermentation Range:  18 - 23°C (64 - 73°F) Flocculation:  Moderate Alcohol Tolerance:  10% ABV Pitching Rate:  50-100g/hl to achieve a minimum of 2.5 - 5 million viable cells/ml BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits: Fermentation that can be completed in 5 days. Medium to high attenuation and moderate flocculation. Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character. The optimal temperature range for LalBrew® Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F). Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.   REHYDRATION Rehydration of LalBrew® Verdant IPA in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of 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 may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C. Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. 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. Inoculate without delay into cooled wort in the fermenter. LalBrew® Verdant IPA yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE LalBrew® Verdant IPA yeast should be stored in a vacuum sealed package in dry conditions below 4°C (39°F). LalBrew® Verdant IPA will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4°C (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. Performance is guaranteed when stored correctly and before the expiry date. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions. 11g Pack

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WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA (Patent pending N° PCT/US20 18/043 148). WildBrew™ Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.     QUICK FACTS Beer Styles:  Berliner Weisse, Gose, lambic-style, American Wild, and Sour IPA Aroma:  Sour, red apple, stone fruit, peach Attenuation:  High Fermentation Range: 20 - 25°C (68 - 77°F) Flocculation:  High Alcohol Tolerance:  9% ABV Pitching Rate:  50-100g/hl to achieve a minimum of 0.5-1 million viable cells/ml BREWING PROPERTIES In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits: Fermentation that can be completed in 10 days. High attenuation and High flocculation. Aroma and flavor is sour, red apple and stone fruit, notably peach. The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F). In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose. Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For WildBrew™ Philly Sour yeast, a pitch rate 50-100 g per hL of wort is sufficient to achieve a minimum of 0.5 - 1 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.   WildBrew™ Philly Sour is a slow fermenting, killer negative strain and will tend to be outcompeting by other brewing strains. For this reason, it is not recommended to re-pitch this strain.   WildBrew™ Philly Sour is not recommended for bottle conditioning applications. A dedicated bottle conditioning strain such as LalBrew® CBC-1 should be used when bottle conditioning WildBrew™ Philly Sour fermentations.   As a non-Saccharomyces species, WildBrew™ Philly Sour should be treated according to normal best practices for handling wild yeast. REHYDRATION Rehydration of WildBrew™ Philly Sour in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations.   Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of 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 may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C.   Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. 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.   Inoculate without delay into cooled wort in the fermenter. WildBrew™ Philly Sour yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.   STORAGE WildBrew™ Philly Sour yeast should be stored in a vacuum sealed package in dry conditions below 4°C (39°F). WildBrew™ Philly Sour will rapidly lose activity after exposure to air.   Do not use packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.   Performance is guaranteed when stored correctly and before the expiry date. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions. 11g Pack

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LALBREW® NEW ENGLAND YEAST 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. QUICK FACTS Beer Styles:  New England IPA, East Coast Style Ales Aroma:  Fruity, especially tropical and stone fruits Attenuation:  Medium to High Fermentation Range:  15 - 22°C (59 - 72°F) Flocculation:  Medium Alcohol Tolerance:  9% ABV Pitching Rate:  100g/hl to achieve a minimum of 1 million viable cells/ml MICROBIOLOGICAL PROPERTIESClassified as Saccharomyces cerevisiae, a top fermenting yeast.Typical Analysis of LalBrew™ New England yeast:  Percent solids  93% – 97% Viability ≥ 1 x 109 CFU per gram of dry yeast Wild Yeast < 1 per 106 yeast cells  Diastaticus Undetectable Bacteria < 1 per 106 yeast cells Bacteria  < 1 per 106 yeast cells BREWING PROPERTIES In 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 perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrew™ 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 18-36 hours Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew™ New England yeast, a pitch rate of 100g per hL of wort is sufficient to achieve a minimum of 1 million viable cells/mL. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation. REHYDRATION Rehydration of LalBrew™ New England in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of 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 may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C. Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. 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. Inoculate without delay into cooled wort in the fermenter. LalBrew™ New England yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE LalBrew™ New England yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). LalBrew™ New England will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature from 15° to 25°C (59° to 77°F). This particular strain has also been extensively tested for high gravity brewing to produce flavored-alcohol beverages.

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Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales. Windsor has a quick start to fermentation, which can be completed in 3 days above 17°C. This yeast strain has moderate attenuation, which will leave a relatively high gravity. It's a non-flocculent strain, but some settling can be promoted by cooling and use of fining agents and isinglass. This yeast has found great acceptance in producing strong-tasting bitter stouts, weizens, and hefeweizens.

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OptiRED® is a unique natural yeast preparation that has undergone a refining process to obtain a high level of polyphenol-reactive cell-wall polysaccharides. Using OptiRED in the must provides early polysaccharideavailability for complexing with the polyphenols as soon as the polyphenols are released and diffused. This early complexing results in red wines with more intense colour, rounder mouthfeel and better tannin integration. OptiRED can be used alone or in conjunction with oenological macerating enzymes. Mix with water and add at start of fermentation Use 1 gram per gallon Informational Sheet Link

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LalBrew NovaLager is a true bottom fermenting Saccharomyces pastorianus hybrid from the novel Group III (Renaissance) lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance. LalBrew NovoLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation and high flocculation. The distinct flavor profile is very clean, slight esters over a wide temperature range. Through expression of a β-glucosidase enzyme, LalBrew NovaLager can promote hop biotransformation and accentuate hop flavor and aroma. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and utilizes patented technology from the University of California Davis (USA) to ensure that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production. Beer Styles: Lagers Aroma: Clean, low to medium ester, no sulfur Attenuation: 78-84% Fermentation Range: 50-68°F (10-20°C) Flocculation: Medium Alcohol Tolerance: 13% ABV

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For fruit-forward Rhône-style wines In 1992, Lalvin ICV GRE™ was selected from the Cornas area of the Rhône Valley. In reds, it contributes up-front fruit to easy-to-drink Rhône-style wines. ICV GRE™ is used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varieties like Merlot, Cabernet sauvignon, Grenache and Syrah. In fruit-focused whites like Chenin blanc, Riesling and Viognier, ICV GRE™ results in stable fresh-fruit characteristics and delivers a big fore-mouth impact. If the fruit maturity is less than optimum, ICV GRE™ is excellent for bringing overall balance to red, rosé and white wines. Rosé wines fermented with ICV GRE™ from more balanced maturity fruit emphasize red fruit and higher volume, and are complemented by blending rosés fermented with Lalvin ICV D21®.  Technical Information: Fermentation Speed: Moderate Glycerol Production: High Lag Phase: Short Nitrogen Needs: High Alcohol Tolerance: 15% Volatile Acidity: Moderate S02 Production: Low Max. Temperature: 15 °C Acetaldehyde Production: Low

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A blend of cellulose, nutrients, and yeast hulls added directly to the wine. Feeds, removes toxins and keeps ml in suspension. Mix with minimal water to dissolve and add to wine. Do not add to rehydration water. Use 1 gram per gallon of wine.

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Oenococcus oeni adapted to high SO2 with positive aroma impact Enoferm Beta™ was isolated in the Abruzzi wine region of Italy. Its name comes from its capacity to increase levels of beta-damascenone and beta-ionone which are compounds that contribute floral notes, particularly in Merlot. Beta contributes fruity and berry notes in Cabernet Sauvignon and can enhance diacetyl in white wines when used in a sequential fermentation. Technical Information: Alcohol Tolerance: 15% pH Tolerance: > 3.2 SO₂ Total Tolerance: <60 mg/L Nutrient Demand: High Min. Temperature Tolerance: 14 °C (57°F) ML Addition Method: Direct Addition 2.5g package BETA Data Sheet

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LALBREW® DIAMOND LAGER YEAST LalBrew® Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew® Diamond Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles 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. QUICK FACTS Beer Styles:  Lagers Aroma:  Neutral Attenuation:  High Fermentation Range:  10 - 15°C (50 - 59°F) Flocculation:  High Alcohol Tolerance:  13% ABV Pitching Rate:  100-200g/hl to achieve a minimum of 5-10 million viable cells/ml MICROBIOLOGICAL PROPERTIESClassified 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 BREWING PROPERTIES 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. USAGE The pitch rate will affect the fermentation performance and flavor of the beer. For Diamond yeast, a pitch rate of 100 – 200g per hL of wort is sufficient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.  REHYDRATION Rehydration of Diamond in sterile water is recommended prior to pitching into wort in order to reduce stress on the cell as it transitions from dry to liquid form. For many fermentations, this stress is not significant enough to affect fermentation performance and flavor, so good results may also be achieved when pitching dry yeast directly into wort. We highly recommend rehydration in harsher fermentation conditions such as high gravity or sour wort where the added stress of dry-pitching is more likely to have a greater impact on the finished beer. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for difficult fermentations. Rehydration guidelines are quite simple and present a much lower risk of contamination than a starter, which is unnecessary when using the recommended pitch rate of dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 25-30°C (77-86F). Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 25-30°C (77-86F). Without delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable flavors. 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. Inoculate without delay into cooled wort in the fermenter. Diamond yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. STORAGE Diamond yeast should be stored in a vacuum sealed package in dry conditions below 4C° (39°F). Diamond will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-sealed, stored in dry conditions below 4°C (39°F), and used within 3 days. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack. 11g Pack

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OptiWHITE® is a specific natural yeast derivative with high antioxidant properties. Its application in white wines is patent pending. Using OptiWHITE on the juice at the beginning of fermentation results in rounder mouthfeel and greater aromatic complexity in white wines. As its unique properties protect against oxidation of phenols and aromas, OptiWHITE contributes to better color preservation and the aromatic freshness of white wines. Mix with water and add at start of fermentation Use 1.9 gram per gallon Information Sheet Link

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Security and mouthfeel, adapted to high alcohol wines Enoferm ALPHA™ was selected by the Institut Technique du Vin (ITV) in France from spontaneous malolactic fermentations showing good fermentation activity and sensory contribution. ALPHA™ is a dominant strain and has the capacity to achieve reliable MLF, even showing good resistance to botrycides. Contrary to spontaneous MLF, the contribution of ALPHA™ to white wine is usually described as enhancing the mouthfeel, while respecting the wine’s varietal character. The lower perception of green and vegetative flavors is the result of the very positive impact of ALPHA™ on wine complexity. Technical Information: Alcohol Tolerance: 15.5 % pH Tolerance: > 3.2 SO₂ Total Tolerance: <50 mg/L Nutrient Demand: Low Min. Temperature Tolerance: 14 °C Max. Temperature Tolerance: 28 °C Diacetyl Production during co-Inoculation: Very low Sensory Impact: Mouthfeel Complexity Fruity Diacetyl Production by Post AF Inoculation: Moderate to Low Citric Acid Degradation: Late to moderate degradation during MLF Biogenic Amines: No 2.5g package ALPHA data sheet

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LalBrew® Wit (formerly Munich Wheat) yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew® Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock. Microbiological Properties Classified as a Saccharomyces cerevisiae, a top fermenting yeast. Typical Analysis of LalBrew® Wit 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 Brewing Properties In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits: Vigorous fermentation that can be completed in 4 days Medium to High attenuation and Low flocculation Aroma and flavor is somewhat estery with banana notes The optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to22°C(72°F) Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

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LalBrew Pomona™ is a hybrid yeast that was selected for flavor and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona™ produces a unique and juicy flavor profile with notes of peach, citrus, and tropical fruits. This strain was developed by with partnership with Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations. The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles. Beer Styles: Hop-Forward Beers Aroma: Peach, Citrus, Tropical Fruit Attenuation Range: 75 - 84 % Temperature Range: 18 - 22°C (64 - 72°F) Flocculation: Medium Alcohol Tolerance: 10% ABV Pitching Rate: 50 - 100g/h Why is LalBrew Pomona™ a game-changer?It is a great all-around IPA strain with peach, citrus, and tropical fruit notes plus a stable haze. High biotransformation potential Unique flavor profile with notes of peach, citrus, and tropical fruits Selected for fermentation in high-gravity and highly hopped wort Haze-positive for stable haze Robust and repitchable

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