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Type: Posts; User: Lallemand Eric

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  1. 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...
  2. 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...
  5. 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...
  6. 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...
  7. 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 (39F)...
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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....
  11. 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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    If your mash temperature was on the high side,...

    If your mash temperature was on the high side, then you will have more dextrins in the wort. Dextrins are metabolized more slowly, which can lead to a long, lingering fermentation. If you decrease...
  13. If the yeast was able to achieve greater...

    If the yeast was able to achieve greater attenuation in the past, then there is a good chance that there is a problem with the wort. For future brews, you could try doing a forced wort test where you...
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    I can confirm that BRY-97 is a great choice for a...

    I can confirm that BRY-97 is a great choice for a sour fermentation, and it will emphasize hop character through its beta-glucosidase activity (biotransformation). In fact, most Lallemand strains...
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    How did your Braggot turn out? I wouldn't...

    How did your Braggot turn out? I wouldn't recommend cold crashing to remove the beer yeast, they are likely more tolerant than you think.

    I would be careful though about blending wine yeast with...
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    From Lallemand's perspective, we do still...

    From Lallemand's perspective, we do still recommend rehydrating in most cases as there is good evidence to suggest that dry pitching into wort is a stress for the yeast. Upon rehydration, dry cell...
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