Bulk 500g - LalBrew - Premium Kolsch Style Yeast - Lallemand - Köln  Kölsch

Bulk 500g - LalBrew - Premium Kolsch Style Yeast - Lallemand - Köln / Kölsch

Bulk 500g - LalBrew - Premium Windsor British-Style Ale Yeast

Bulk 500g - LalBrew - Premium Windsor British-Style Ale Yeast

Bulk 500g - LalBrew - Premium Diamond Lager Yeast

LalBrew Diamond Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.

$150.00
Availability: Out of stock
SKU
KL16629
or 4 interest-free payments of $37.50
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Bulk 500g - LalBrew - Premium Diamond Lager Yeast

Diamond Lager yeast is a true lager strain originating in Germany. Diamond Lager yeast delivers excellent fermentation performance and has the ability to produce clean, authentic lagers.

Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.

Microbiological Properties

Classified as Saccharomyces pastorianus, a bottom-fermenting yeast.
Typical Analysis of Diamond yeast:
Percent solids 93% - 97%
Viability ≥ 5 x 109
CFU per gram of dry yeast
Wild Yeast < 1 per 10^6
yeast cells
Diastaticus Undetectable
Bacteria < 1 per 10^6
yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details

 

Brewing Properties

In Lallemand’s Standard Conditions Wort at 12°C (54°F) Diamond yeast exhibits:

Vigorous fermentation that can be completed in 5 days

High attenuation and High flocculation

Neutral flavor and aroma, typical of traditional lagers

The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,
yeast handling, fermentation temperature and nutritional quality of the wort.

 

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