Lallemand Diamond Lager Yeast x 11g

LalBrew Diamond Lager is a genuine bottom-fermenting lager yeast — a Saccharomyces pastorianus strain that ferments cold, flocculates well, and produces the clean, crisp, lagered character that distinguishes traditional German-style lagers from any ale strain fermenting cold. Many homebrewers use ale yeasts at low temperatures as a lager substitute, but Diamond Lager is the real deal: engineered specifically for cold lager production, delivering the authentic sulphury-clean fermentation character and the flavour profile that separates a true Czech Pilsner or Munich Lager from any approximation.

Brewing Notes

Diamond Lager performs best with a two-phase fermentation approach that mirrors commercial lager production: primary fermentation at 8–10°C for 10–14 days (or until approximately 75% attenuation), followed by a diacetyl rest at 14–15°C for 48–72 hours to clean up any residual diacetyl before lagering begins. After the diacetyl rest, cold-condition (lager) at 2–4°C for a minimum of 2–4 weeks — longer lagering (6–8 weeks) produces the smoother, cleaner result that commercial lagers achieve. High attenuation (82–87%) produces the dry, crisp finish that defines the style; a fuller-bodied lager requires a higher mash temperature (68–69°C) to leave residual dextrins. True lager fermentation requires a temperature-controlled environment — a dedicated fermentation fridge with a dual-stage controller is essentially mandatory for reliable results.

Beer Styles & Brewing Tips

• Czech Pilsner (Bohemian Pils) — the quintessential Diamond Lager application. Soft water profile, 100% Pilsner malt, Saaz hops, ferment at 9–10°C. The result is a brilliantly clear, spicy-hoppy lager that competes with any commercial Czech Pils.
• German Pilsner — slightly softer hop character than Czech Pils, with a drier finish from the high attenuation. Use a carbonate-reduced water profile for authentic German Pils bitterness without harshness.
• Munich Helles — a soft, malt-forward lager with minimal hop presence. Diamond Lager’s clean fermentation profile lets the Pilsner malt sweetness dominate; ferment at the lower end (8°C) for maximum flavour retention.
• Märzen / Oktoberfest — richer malt character from Munich and Vienna malts with Diamond Lager’s clean fermentation providing the backbone. Extended lagering through summer brings this style to its traditional autumn peak.

In Australia, true lager fermentation is a year-round option only with temperature control equipment. A 70–100L bar fridge with a temperature controller handles a standard 25L fermentation vessel comfortably; many homebrewers use chest freezers for larger batches. The investment in equipment pays dividends not just for lagers but for any temperature-sensitive style requiring consistent cool fermentation. Diamond Lager is the yeast that makes that investment worthwhile.

In the Glass

Brilliant clarity from medium-high flocculation and extended lagering. Very dry, crisp finish from high attenuation. Clean sulphury-fermentation character on the nose (normal and desirable in lager styles) dissipates with extended conditioning. The classic lager finish: dry, refreshing, and flavour-neutral enough to showcase malt and hop quality. This is what a proper homebrew lager should taste like.

LalBrew Diamond Lager is in stock and ships Australia-wide. 11g sachet — the essential dry yeast for genuine cold-fermented lager brewing.