{"product_id":"lallemand-lalbrew-new-england-yeast","title":"Lallemand Lalbrew New England East Coast Ale Yeast 11g","description":"\u003ch1\u003eLallemand Lalbrew® New England American East Coast Ale Yeast\u003c\/h1\u003e\n\u003cp\u003eStep up your hazy game with LalBrew New England™ American East Coast Ale Yeast. This yeast strain was specially selected for its ability to produce a unique fruit forward ester profile. This strain will produce tropical and fruity esters, with a beautiful and refreshing splash of stone fruits and peaches. LalBrew New England yeast promotes biotransfromation that makes it a perfect fit for any NEIPAs or Hazy styles that are targeting a fruit forward character.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eDescription from the Manufacturer:\u003c\/h2\u003e\n\u003cp\u003e\u003cem\u003eLalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England\u003cstrong\u003e™\u003c\/strong\u003e exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eLallemand Lalbrew New England American East Coast Ale Yeast Specs\u003c\/h2\u003e\n\u003cdiv aria-labelledby=\"heading-1\" role=\"tabpanel\" class=\"panel-collapse in collapse show\" id=\"collapse-1\"\u003e\n\u003cdiv class=\"panel-body\"\u003eClassified as a \u003cem data-mce-fragment=\"1\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr data-mce-fragment=\"1\"\u003e Typical Analysis of LalBrew New England\u003cstrong data-mce-fragment=\"1\"\u003e™\u003c\/strong\u003e Yeast:\u003cbr data-mce-fragment=\"1\"\u003e\n\u003cul\u003e\n\u003cli\u003ePercent solids  93% – 97%\u003c\/li\u003e\n\u003cli\u003eLiving Yeast Cells  ≥  1 x 10\u003csup data-mce-fragment=\"1\"\u003e9\u003c\/sup\u003e per gram of dry yeast\u003c\/li\u003e\n\u003cli\u003eWild Yeast  \u0026lt; 1 per 10\u003csup data-mce-fragment=\"1\"\u003e6\u003c\/sup\u003e yeast cells\u003c\/li\u003e\n\u003cli\u003eBacteria  \u0026lt; 1 per 10\u003csup data-mce-fragment=\"1\"\u003e6\u003c\/sup\u003e yeast cells\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\nFinished product is released to the market only after passing a rigorous series of tests\u003cbr data-mce-fragment=\"1\"\u003e *According to the ASBC and EBC methods of analysis\u003cbr\u003e\n\u003ch2\u003e\n\u003cbr\u003eNew England American East Coast Ale Yeast Brewing Properties:\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cdiv id=\"collapse-2\" class=\"panel-collapse collapse show\" role=\"tabpanel\" aria-labelledby=\"heading-2\"\u003e\n\u003cdiv class=\"panel-body\"\u003e\n\u003cdiv data-mce-fragment=\"1\" aria-labelledby=\"heading-2\" role=\"tabpanel\" class=\"panel-collapse collapse show\" id=\"collapse-2\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"panel-body\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England\u003cstrong data-mce-fragment=\"1\"\u003e™\u003c\/strong\u003e yeast exhibits:\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMedium to high attenuation and Medium flocculation.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNeutral to slightly fruity and estery flavor and aroma.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eThe optimal temperature range for LalBrew New England\u003cstrong data-mce-fragment=\"1\"\u003e™\u003c\/strong\u003e yeast when producing traditional styles is 15°C(59°F) to\u003cbr data-mce-fragment=\"1\"\u003e 22°C(72°F).\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eLag phase can be longer when compared with other strains, ranging from 24-36 hours.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch2\u003eNew England Yeast Technical Data Sheet:\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e1. \u003ca title=\"LalBrew New England Technical Data Sheet\" href=\"https:\/\/www.lallemandbrewing.com\/wp-content\/uploads\/2021\/11\/TDS_LPS_BREWINGYEAST_NEWENGLAND_ENG_A4-Nov2021.pdf\" target=\"_blank\"\u003eDownload LalBrew New England™ Data Sheet [PDF]\u003c\/a\u003e\u003cbr\u003e2. \u003ca title=\"Lallemand Brewing Biotransformation Info Sheet\" href=\"https:\/\/www.lallemandbrewing.com\/wp-content\/uploads\/2020\/08\/LAL-bestpractices-Biotransformation2020.pdf\" target=\"_blank\"\u003eDownload Lallemand Brewing Biotransformation Info Sheet [PDF]\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"BSG","offers":[{"title":"11g","offer_id":39717426692229,"sku":"YE-Lallemand-NewEngland-11g","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0365\/4598\/6693\/products\/AmericanEastCoastYeast.jpg?v=1649199790","url":"https:\/\/yakimavalleyhops.mom\/products\/lallemand-lalbrew-new-england-yeast","provider":"Yakima Valley Hops","version":"1.0","type":"link"}