Description

Lalbrew Diamond™ – Lager Yeast

LalBrew Diamond™ is a true lager strain selected from the Doemens Academy Culture Collection in Germany. LalBrew Diamond™ delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers. Traditional styles brewed with the LalBrew Diamond™ include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.

Brewing Properties

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

The optimal temperature range for LalBrew Diamond™ yeast when producing traditional styles is 10 – 15°C (50 – 59°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

Quick facts

STORAGE

• Store LalBrew Verdant IPA™ yeast in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Verdant IPA™ will rapidly lose activity after exposure to air.
• Do not use packets that have lost vacuum. Re-seal opened packs, store them in dry conditions below 4°C (39°F), and use within 3 days. If the opened package isre-sealed under vacuum immediately after opening, yeast can be stored below 4C° (39°F) until the indicated expiry date. Do not use yeast after expiry date printed on the pack.
• Storing it correctly and using it before the expiry date guarantees performance. However, Lallemand dry brewing yeast is very robust and some strains can tolerate brief periods under sub-optimal conditions.

DRY PITCHING

Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of
contamination. Sprinkle the yeast evenly on the surface of the wort in the fermenter while filling it. The motion of the wort filling the fermenter will aid in mixing the
yeast into the wort. Dry pitching LalBrew Verdant IPA™ shows no significant differences in fermentation performance compared to rehydration.

REHYDRATION

Only use rehydration of yeast prior to pitching when equipment does not easily allow for dry pitching. Significant deviations from rehydration protocols can result in longer fermentations, under-attenuation and increased risk of contamination.