LalBrew PREMIUM SERIES New England ale yeast, 11g sachet

  • $6.99



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!

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 expression of a β-glucosidase enzyme, LalBrew® New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew® New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

Microbiological Properties

  • Classified as a Saccharomyces cerevisiae, a top fermenting yeast. 
  • Typical Analysis of LalBrew®  New England Yeast: 
  • Percent solids  93% – 97% 
  • Living Yeast Cells  ≥  1 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

Brewing Properties

  • 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 flavor and aroma. 

  • The optimal temperature range for LalBrew® New England yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F). 

  • Lag phase can be longer when compared with other strains, ranging from 24-36 hours. 

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

Flavour and Aroma


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