Lallemand New England

LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach. Through the expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavour and aroma. LalBrew New England™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England™ yeast exhibits:

• Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.
• Medium to high attenuation and Medium flocculation.
• Neutral to slightly fruity and estery flavour and aroma.
• This strain is POF Negative.

The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 18°C(64°F) to 25°C(77°F).

The lag phase can be longer when compared with other strains, ranging from 24-36 hours... Our research suggests that pitching LalBrew New England™ directly into wort without prior rehydration will often result in better performance including a shorter lag phase and greater attenuation

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