LalBrew PREMIUM SERIES London ale yeast, 11g sachet
NOTICE: If you are ordering a few sachets of yeast to be sent via Canada Post, we can now ship to you via Lettermail for $2.50 per 100g. This is for dry yeast only, and up to a total weight of 100g per envelope. If you would like to use this option, select Lettermail on checkout!
This product REPLACES the older London ESB. It is the same strain in a new package with a new shorter name!
LalBrew® London is a true English ale strain selected for reliable fermentation performance and moderate ester production that lets the flavors and aromas of malt and hops shine through. LalBrew® London was selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew® London may also be used in the production of Ciders.
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
- Typical Analysis of LalBrew® London yeast:
- Percent solids 93% – 97%
Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
- Finished product is released to the market only after passing a rigorous series of tests *According to the ASBC and EBC methods of analysis
- In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® London yeast exhibits:
- Vigorous fermentation that can be completed in 3 days
- Medium attenuation and Low flocculation
- Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through
- The optimal temperature range for LalBrew® London yeast when producing traditional styles is 18°C(65°F) to 22°C(72°F)
- LalBrew® London does not utilize the sugar maltotriose (a molecule composed of 3glucose units). Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result.
- Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.