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Lallemand London™ Yeast 11g

Lallemand London™ Yeast 11g
DISCONTINUED
Lallemand London™ Yeast 11g
£4.31
Ex Tax: £3.59
  • Stock: In Stock
  • Code: GEB2545

Lallemand London™ Yeast 11g

LalBrew London™ is a true English ale strain selected for its ability to produce authentic, traditional UK beer styles. Fermentation performance is fast and consistent producing moderate esters and lower attenuation due to an inability to metabolize maltotriose. LalBrew London™ is one of the original Heritage Strains selected from the Lallemand Yeast Culture Collection when Lallemand Brewing was founded in 1992. A more subdued yeast character allows the flavors and aromas of malt and hops to shine through in styles such as Extra Special Bitter Pale Ale, Bitter and Mild. LalBrew London™ may also be used in the production of Ciders.

BEER STYLES: English-style ales, pale ales
AROMA: Slight ester, malty
ATTENUATION RANGE: 65 - 72 %
TEMPERATURE RANGE: 18 - 22°C (65 - 72°F)
FLOCCULATION: low
ALCOHOL TOLERANCE: 12% ABV

USAGE:

The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew London™ yeast, a pitch rate of 50 – 100g 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. LalBrew London™ may be re-pitched just as you would any other type of yeast according to your brewery’s SOP for yeast handling. Wort aeration is required when re-pitching dry yeast.

Dry pitching:
Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consis- tent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort. For LalBrew London™, there are no significant differences in fermentation performance when dry pitching compared to rehydration.

Rehydration:

Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contami- nation. Rehydration procedures can be found on our website. Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.

Yeast Attributes
Yeast Manufacturer Lallemand

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Delivery from Get Er Brewed

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DELIVERY INFO


Once your order has been packed and is ready for delivery, our team will inform you of the dispatch date and the delivery reference number.


Weight Limits:

The weight limit is 30kg for DPD and 70kg for DHL, either by volumetric or actual, whichever is greater. (Remember, a large packing box weighs 1kg of that total weight).


For products or orders over these weights, the PALLET SHIPPING option is available.


We try our utmost to package professionally and keep your items as safe as possible. If your parcel arrives damaged, please ensure you sign for it as received damaged and send us a brief description of what has happened and a few pictures so we can provide the courier with feedback to resolve.


For any more information, please contact us at 0800 2289 433 or send an email to [email protected].