Gluten Free Home Brewing Blog
Suggested Lallemand Dry Yeast by Beer Style
According to Lellemand, rehydrating dry yeast is a crucial step to ensure rapid and complete fermentation. The following effects have been observed with non-hydrated yeast under specific brewing conditions: longer diacetyl stand, longer fermentation time, longer lag phase, stuck fermentation, and poor utilization of maltotriose.
The following chart is an excerpt from 'Brewing Catalog' by Lellemand
|
Belgian |
…use… |
Abbaye |
|
Saison |
…use… |
Belle Saison |
|
American Ales |
…use… |
BRY-97 |
|
Lager |
…use… |
Diamond |
|
English Style Ales, Pale Ales |
…use… |
London ESB |
|
Weizen, Hefewezein |
…use… |
Munich |
|
Bavarian-style Wheat |
…use… |
Munich Classic |
|
Ales |
…use… |
Nottingham |
|
Fruity English Ales, Pale Ales, Porters |
…use… |
Windsor |
GFHB is always interested in carrying new products. Please contact us If there is a yeast on this list you would like GFHB to stock.
You may download for free the entire 62 page booklet from Lellemand here:
lallemandbrewing.com/wp-content/uploads/2017/04/lallemand-011017-digital.pdf