Description
LalBrew Diamond Lager Yeast 500g – German lager yeast from Lallemand
LalBrew Diamond is a true lager strain from the Frohberg (Group II) lineage, selected from the Doemens Academy culture collection in Germany. It produces clean beers with authentic lager character, and the 500 g pack suits breweries and larger batches.
Please note: This product is only available in Norway.
Features
- bottom-fermenting lager yeast (Saccharomyces pastorianus)
- neutral flavour and aroma, typical of traditional lagers
- high attenuation and high flocculation
- POF negative, so no spicy phenols
- vigorous fermentation: in Lallemand standard conditions at 12 °C, fermentation can be complete in 7 days
Suitable for
Munich Helles, Dortmunder Export, German, Bohemian and American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.
Technical data
- species: Saccharomyces pastorianus
- optimal fermentation temperature: 10–15 °C
- attenuation: 77–83%
- flocculation: high
- alcohol tolerance: 13% ABV
- pitch rate: 100–200 g per hL of wort
- pack: 500 g, vacuum-packed
How to use
Lallemand recommends sprinkling the yeast directly onto the wort, evenly over the surface while the fermenter is being filled. Rehydration should only be used when your equipment does not suit dry pitching. Weigh the yeast according to the recommended pitch rate, as calculators designed for liquid yeast can lead to significant overpitching. Stressful fermentations, such as high gravity, high adjunct or high acidity, may need higher pitch rates and extra yeast nutrient.
Storage
Store dry and vacuum-sealed below 4 °C. Opened packs must be resealed, stored dry below 4 °C and used within 3 days. If the pack is vacuum-resealed immediately after opening, the yeast can be stored below 4 °C until the date on the pack. Do not use packs that have lost vacuum.
Technical data sheet (Lallemand)
Frequently asked questions about LalBrew Diamond Lager
What temperature should Diamond ferment at?
Lallemand gives 10–15 °C as the optimal range for traditional lager styles.
How much yeast do I need?
100–200 g per hL (100 litres) of wort. High gravity, high adjunct or high acidity worts may need a higher pitch rate.
Do I need to rehydrate the yeast?
No. Lallemand recommends sprinkling the yeast directly onto the wort. It is simpler and gives more consistent fermentation. Rehydration is only used when your equipment makes dry pitching difficult.
Can I re-pitch the yeast?
Yes. Diamond can be harvested and re-pitched following your usual yeast handling routines. The wort must be aerated when re-pitching dry yeast.
Is Diamond available in a smaller pack?
Yes, as an 11 g sachet for homebrewers.
Related
Betaling
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