USAGE REHYDRATION
The pitch rate will affect the fermentation performance and
flavor of the beer. For LalBrewTM New England yeast, a pitch rate
of 100g per hL of wort is sufficient to achieve a minimum of 1
million viable cells/mL. More stressful fermentations such as
high gravity, high adjunct or high acidity may require higher
pitch rates and additional nutrients to ensure a healthy fermen-
tation.
Find your exact recommended pitching rate with our Pitch Rate
Calculator in our Brewers Corner at
www.lallemandbrewing.com
LalBrewTM New England may be re-pitched just as you would
any other type of yeast according to your brewery’s SOP for
yeast handling. Wort aeration is required when re-pitching dry
yeast.
Rehydration of LalBrewTM New England in sterile water is recom-
mended prior to pitching into wort in order to reduce stress on
the cell as it transitions from dry to liquid form. For many fermen-
tations, this stress is not significant enough to affect fermentation
performance and flavor, so good results may also be achieved
when pitching dry yeast directly into wort. We highly recommend
rehydration in harsher fermentation conditions such as high
gravity or sour wort where the added stress of dry-pitching is
more likely to have a greater impact on the finished beer.
.
