In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits:
- Vigorous fermentation that can be completed in 5 to 7 days
- High attenuation and High flocculation
- Neutral Flavor and Aroma, typical of traditional Lagers
This strain is POF negative
Fermentation Temperature
10 – 15°C (50 – 59°F)
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