Description
LalBrew Diamond Lager Yeast 11g – outlet, best before 09.2026
LalBrew Diamond Lager is a classic bottom-fermenting lager yeast from Lallemand, selected from the Doemens Academy Culture Collection in Germany. The yeast gives a clean and neutral aroma, high attenuation and a distinct lager character.
Diamond Lager is well suited to traditional lagers such as German pilsner, bohemian pilsner, Munich helles, Dortmunder export, Vienna lager, Oktoberfest/märzen, dunkel, schwarzbier, bock, doppelbock and California common.
It is a good yeast for brewers who want a clean, classic lager profile with steady fermentation and high flocculation.
About the outlet yeast
This is the same yeast as our regular Diamond Lager 11 g, but with a best before date of 09.2026. Dry yeast kept cold stays in good condition well past its best before date, and the yeast is just as good after the date.
Details
- Beer styles: lager, pilsner, helles, märzen, bock, dunkel and schwarzbier
- Yeast type: bottom-fermenting lager yeast
- Classification: Saccharomyces pastorianus
- Aroma: neutral, clean lager profile
- Attenuation: 77–83 %
- Temperature range: 10–15 °C
- Flocculation: high
- Alcohol tolerance: 13 % ABV
- Pitching rate: 100–200 g/hL
Specifications and instructions
Frequently asked questions about LalBrew Diamond Lager outlet
Can I use the yeast after the best before date?
Yes. Dry yeast kept cold stays in good condition well past the date. It is the same yeast as in the regular Diamond Lager pack.
What fermentation temperature should I use?
Diamond Lager ferments at 10–15 °C.
How much yeast do I need for 20–25 litres?
Lallemand recommends 100–200 g per hectolitre. That equals about 20–50 g for 20–25 litres, or about 2–5 sachets of 11 g. Lager yeast needs more cells than ale yeast, and stronger beer needs more yeast.
How strong a beer can the yeast handle?
Alcohol tolerance is 13 % ABV, and attenuation is 77–83 %.
Related
Betaling
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