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Type: Posts; User: Lallemand Eric

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  1. Replies
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    Seems like your kinetics are fine, doesn't...

    Seems like your kinetics are fine, doesn't suggest low yeast viability.

    For a forced wort test, in general you want to pitch a small volume of wort with about 10x the normal pitch rate (i.e. 5-10g...
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    Definitely do a forced wort test to determine...

    Definitely do a forced wort test to determine your expected attenuation. I would also look at the fermentation kinetics. Was the lag phase reasonably short? Long lag phase indicates low yeast...
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    No really recommended since there will be way too...

    No really recommended since there will be way too much yeast in the cake to inoculate your beer. Better to do a yeast count and viability to inoculate into a fresh tank.
  4. Yes, there is a standard method for this, see...

    Yes, there is a standard method for this, see ASBC Method Beer-8 (requires subscription)
    http://methods.asbcnet.org/methods/Beer-8.pdf
  5. It really depends on your particular wort, the...

    It really depends on your particular wort, the malts used, water chemistry etc. pH is not the best way to measure the amount of lactic acid since pH is not linear with lactic acid concentration. A...
  6. pH could go as low as 3.0 with TA of 1.2%...

    pH could go as low as 3.0 with TA of 1.2%
    Alcohol tolerance around 12% abv
    Treat it as a standard dry brewing yeast, you can aerate as normal but aeration is not strictly required.
    Re-pitching not...
  7. We would love to, but Europe is much more...

    We would love to, but Europe is much more restrictive around GMOs so European release won't be in the near future. Reception in the USA has been overwhelmingly positive so far, so this bodes well for...
  8. Great question, this is not a diastaticus, killer...

    Great question, this is not a diastaticus, killer or otherwise wild yeast strain. In was engineered using a standard brewing strain as a background. Use normal sanitation protocols and CIP and you...
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    I can speak to this from a yeast manufacturer's...

    I can speak to this from a yeast manufacturer's perspective.

    Counting viable cells for dry yeast is actually not a trivial task. The yeast must be rehydrated prior to counting, so the cell wall...
  10. Methylene Blue is not very accurate if the...

    Methylene Blue is not very accurate if the viability is less than 85%, so it is best used as a pass/fail indicator for your yeast slurry and not for accurate counts. If >85% viability the yeast...
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    Check out this discussion about harvesting yeast...

    Check out this discussion about harvesting yeast from dry hopped beers:

    https://discussions.probrewer.com/showthread.php?47193-Re-harvesting-dry-hopped-yeast-slurry

    Keep in mind that while dry...
  12. Online lectures for yeast viability and vitality

    If you are just setting up a yeast management and micro program you might benefit from some of the online courses and lectures offered from the Siebel Institute. This one in particular is relevant to...
  13. Launch of lactic-acid producing yeast – Sourvisiae®

    Last week Lallemand launched Sourviase®, a lactic acid producing bioengineered yeast allowing brewers to ferment and sour in one easy step using a single organism. See below the official launch...
  14. As others have mentioned, the low pH is a...

    As others have mentioned, the low pH is a significant stress factor and could reduce performance after harvest and re-pitch.

    From our R&D program we have observed strain specific differences...
  15. As Dick mentioned, dry yeast is your best option...

    As Dick mentioned, dry yeast is your best option here. Dry yeast doesn't require oxygenation, so no need to introduce any oxygen this late in the fermentation. Choose a strain that efficiently...
  16. Was this plated directly from the yeast cream? If...

    Was this plated directly from the yeast cream? If you plated 100ul, then 50 CFU corresponds to 500 (or 5x10^2) CFU per ml. If your yeast cream had 5x10^9 cells/ml then this contamination is around 1...
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    I would not recommend re-pitching from sour...

    I would not recommend re-pitching from sour ferments. We have seen sluggish fermentations and poor viability with yeast taken from sour fermentations.
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    Wheat and wheat malt contain more ferulic acid...

    Wheat and wheat malt contain more ferulic acid than barley malt, but ferulic acid is extracted better from barley malt than from wheat. You will get better conversion of ferulic acid into 4VG using...
  19. Pricing

    Hi Dave,

    Thanks for your comments, we understand that price is an important consideration for brewers. At Lallemand we invest heavily in R&D to extensively characterize our existing strains and to...
  20. Hi Colin, There are many ways to purchase a...

    Hi Colin,

    There are many ways to purchase a 500g brick of Lallemand brewing yeast. On the product page for any of our yeast strains, you can click on the Buy Now button to order via Amazon or...
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    Lallemand recently revised the technical data...

    Lallemand recently revised the technical data sheets for all of the brewing strains. If the opened package is re-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F)...
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    I think you made the right call by keeping it...

    I think you made the right call by keeping it simple and using only a single yeast strain. Post back after you have brewed it, I would be interested to know how it turns out.
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    I'm not sure I understand the reasons for...

    I'm not sure I understand the reasons for blending these three strains. If you have a diastaticus strain, you will have a tough time keeping any sweetness. The enzyme that breaks down dextrins...
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    Go-Ferm Protect Evolution

    Sounds like the yeast is stressed alright. If you can't identify a source of stress in your equipment or process, then adding a nutrient might help. You should give Go-Ferm Protect Evolution a try....
  25. Actually, lower O2 levels in the wort will...

    Actually, lower O2 levels in the wort will increase ester levels in the beer. O2 is required for fatty acid biosynthesis, so if O2 is limited then more acetyl CoA (fatty acid precursor) accumulates...
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