New England – 11g – American East Coast Ale Yeast (Lalbrew)

LalBrew New England 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 will produce tropical and fruity esters, notably stone fruits like peach.Through expression of a β-glucosidase enzyme, LalBrew New England can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England yeast exhibits: Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is perfectly characteristic of this strain. Medium to High Attenuation and Medium Flocculation Fruity aroma, notably tropical and stone fruit The optimal temperature range for LalBrewTM New England yeast when producing traditional styles is 15°C (59°F)* to 22°C (72°F) Lag phase can be longer compared to other ale strains, ranging from 18-36 hours.Brewing PropertiesIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England™ yeast exhibits:Fermentation 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.Medium to high attenuation and Medium flocculation.Neutral to slightly fruity and estery flavor and aroma.The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F).Lag phase can be longer when compared with other strains, ranging from 24-36 hours.Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.Our discounted yeast has been in cold storage and we are confident it will perform well. If you are unhappy with the yeast contact us for a refund.