In Lallemand’s Standard Conditions Wort at
20°C (68°F) CBC-1 yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Neutral aroma and flavor
CBC-1 does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures
according to desired result
The optimal temperature for primary fermentation with CBC-1 yeast when
producing traditional styles is 20°C(72°F)
Best used for refermentation purpose conducted preferably with priming sugars such as dextrose.
Refermentation can be completed in 2 weeks at the recommended temperatures.
The optimal temperature range for CBC-1 yeast when refermenting is 15°C(59°F) to 25°C(77°F).
CBC-1 contains an adequate reservoir of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle.
Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is partially carbonated, the sugar addition can be reduced.
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 ß-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.
LalBrew Köln® is ideal for brewing traditional Kölsch-style beers and other neutral ales. The neutral character of this strain accentuates delicate hop aromas while imparting subtle fruity esters. Through expression of a beta-glucosidase enzyme LalBrew® Köln can promote hop biotransformation and accentuate hop flavor and aroma. Colder fermentations will be more neutral in character, while warmer fermentations will have more fruit-forward ester profile.
Produsent : Lallemand
Gjærtype : Ale / overgjæret
WildBrew™ Sour Pitch er melkesyrebakterie i tørr form. Denne kan brukes for å syrne en rekke øl-stiler. Den gir et ren og balansert sitrus-smak, typisk for både tradisjonelle og moderne sur-øl typer.
Passer bra til: Berliner Weisse, Gose, Lambic, American Wild and Sour IPA.
Optimal gjæringstemperatur for WildBrew™ Sour Pitch er mellom 30-40°C.
Pitching rate er 0,1 g/l.
Pakken inneholder nok for et brygg på 25 liter.
Oppbevares ved 4°C