Essential Yeast for Ale and Lager Fermentation 01 is a Saccharomyces cerevisiae strain selected from the Lallemand Yeast Culture Collection to provide clean and consistent fermentation performance for traditional Ales and Lager-style beers.

Pack Sizes:

500g Brick

Beer Styles:

wide variety of ales and lagers

Aroma:

clean, neutral, low ester

Attenuation:

High

Fermentation Range:

Ales: 17 - 22°C (63 - 72°F)
Lagers: 10 - 15°C (50 - 59°F)

Flocculation:

High

Alcohol Tolerance:

10% ABV

Pitching Rate:

50 - 100g/hL to achieve a minimum of 0.5 - 1 million viable cells/mL

TYPICAL ANALYSIS:

Percent solids 93% - 97%

Living Yeast Cells >= 1 x 109 per gram of dry yeast

Wild Yeast < 1 per 106 yeast cells (Lysine)

Bacteria < 1 per 104 yeast cells

BREWING PROPERTIES

For Ales: vigorous fermentation that can be completed in 7 days at 20°C
For Lagers: vigorous fermentation that can be completed in 9 days at 12°C

This strain has been conrmed to be STA negative by qPCR.

USAGE

Adjust the pitching rate according to the beer style, original gravity of the wort and
temperature of fermentation. For Essential Yeast for Ale and Lager Fermentation, a pitching rate between 50-100 grams per 100 liters of wort is recommended for most fermentations

PITCHING:

DIRECT PITCH

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. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort.

For Esssential Yeast for Ale and Lager Fermentation,there are no significant differences in fermentation performance when dry pitching compared to rehydration.

REHYDRATION

Rehydration of yeast prior to pitching should be used only when equipment does not easily facilitate dry pitching. Significant deviations from rehydration protocols can result in longer fermenta-tions, underattenuation and increased risk of contamination. Rehydration procedures can be found on our website.

Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in significant overpitching.

STORAGE:

Essential® Ale and Lager should be stored dry below 4°C (39°F).

Dry yeast will rapidly lose activity after exposure to air. Do not use 500g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days.

Do not use yeast after expiry date printed on the pack.

Product of Austria

Technical Data Sheet

Fermentation

Cube Spanner | 58mm | Blue

Spundy | Compact Spunding Valve

LALLEMAND ESSENTIAL® 01 ALE AND LAGER YEAST 500GM

Universal Apollo Pressure Lid (2in Tri-Clover) | Stainless Steel | V2

TILT® PICO | Bluetooth® to WiFi® adapter