PITCHINGRehydration and direct pitching of dry yeast into wort are both acceptable methods for inoculating fermentation.Rehydration of Lallemand Brewing yeast in sterile water prior to pitching into wort has been shown to reduce stress on the cell as it transitions from dry to liquid form. However, for most fermentations, this stress is not signicant enough to affect fermentation performance and avor, so good results will also be achieved when direct pitching dry yeast into wort. Use of a rehydration nutrient such as Go-Ferm Protect Evolution has been shown to improve fermentation performance for dicult fermentations.Measure the yeast by weight within the recommended pitch rate range. Pitch rate calculators optimized for liquid yeast may result in signicant overpitching. For assistance with pitching rates, visit our Pitch Rate Calculator optimized for LalBrew Premium dry yeast strains.https://www.lallemandbrewing.com/en/brewers-corner/brewing-tools/pitching-rate-calculator/REHYDRATIONSprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts. Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts.For more information, please visit us online at
www.lallemandbrewing.comFor any questions, you can also reach us via email
atbrewing@lallemand.comCO NTAC T USWithout delay, adjust the temperature to that of the wort by mixing aliquots of wort with the rehydrated yeast. Wort should be added in 5 minute intervals and taking care not to lower the temperature by more than 10°C at a time. Temperature shock of >10°C will cause formation of petite mutants leading to extended or incomplete fermentation and possible formation of undesirable avors. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.Inoculate without delay into cooled wort in the fermenter. Lallemand Brewing yeast has been conditioned to survive rehydration. The yeast contains an adequate reserve of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon rst use.DIRECT PITCH no rehydrationSprinkle the yeast evenly on the surface of the wort in the fermenter as it is being lled. The motion of the wort lling the fermenter will aid in mixing the yeast into the wort.