Lallemand Brewing has released a new premium brewing yeast, LalBrew Köln, for traditional Kölsch-style beers and other neutral ales. The company’s R&D team spent several years selecting and developing the perfect propagation recipe for LalBrew Köln, and it is now available in both 500- and 11-g packages.
LalBrew Köln’s neutral character accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.
Other yeast notes from Lallemand
Dry brewing yeast typically contains less than 7 percent water. Stringent quality standards are applied during manufacturing to avoid microbial contamination. The remarkable stability of dry yeast allows for significant QC testing in order to ensure less than 1 bacterium or wild yeast cell detected per million cells of brewing yeast. For most strains, 1 g of dry yeast contains a minimum of 5 billion viable cells, but the number will vary slightly from batch to batch.
Dry yeast is packaged under vacuum in 500-g packs or 11-g sachets and must be stored dry, below 4˚C (39˚F). Exposure to humidity and oxygen will affect the viability and vitality of the yeast. Do not use soft packs or sachets that appear to have lost their vacuum. Once a pack or sachet is open, use immediately for best results. If kept sealed (or re-sealed) under vacuum and stored under appropriate conditions, dry yeast can be used until the indicated expiration date, which is typically two to three years after manufacture.
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