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 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.
You may find that the lag phase of this yeast is longer than other strains – expect the fermentation to be going within 24-36 hours. To reduce this lag phase as well as achieve a greater attenuation, pitch this yeast directly into wort without hydrating.
Fermentation Temperature
15°C(59°F) to 22°C(72°F).
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