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Gluten Free Home Brewing Blog

Suggested Lallemand Dry Yeast by Beer Style

By GFHB  -  November 17th, 2018

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

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