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LalBrew Verdant IPA yeast 11g
LalBrew Verdant IPA yeast 11g
For hop-forward beers.
MICROBIOLOGICAL PROPERTIES
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Verdant IPA™:
- Percent solids 93% – 96%
- Viability ≥ 5 x 109 CFU per gram of dry yeast
- Wild Yeast < 1 per 106 yeast cells
- Diastaticus Negative
- Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests.
*See specifications sheet for details
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits:
Fermentation that can be completed in 5 days. Medium to high attenuation and moderate flocculation.
Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character.
This is a POF negative strain.
The optimal temperature range for LalBrew Verdant IPA™ yeast when producing traditional styles is 18°C (64°F) to 25°C (77°F).
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
For hop-forward beers.
MICROBIOLOGICAL PROPERTIES
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Verdant IPA™:
- Percent solids 93% – 96%
- Viability ≥ 5 x 109 CFU per gram of dry yeast
- Wild Yeast < 1 per 106 yeast cells
- Diastaticus Negative
- Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests.
*See specifications sheet for details
BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits:
Fermentation that can be completed in 5 days. Medium to high attenuation and moderate flocculation.
Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character.
This is a POF negative strain.
The optimal temperature range for LalBrew Verdant IPA™ yeast when producing traditional styles is 18°C (64°F) to 25°C (77°F).
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
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