Subject: lallemand and its yeasts
Date: 1992-07-23 14:31:40 GMT
In a recent HBD, someone asked about Windsor dry yeast from
Lallemand. I haven't yet used it, but I picked up some information
from the G.W. Kent table at AHA National. As many homebrewers use
dry yeasts, and as rumor has it dry Whitbread ale yeast is
disappearing, I thought I'd post some information on Lallemand.
This comes straight from their company literature. If anyone has
experience using any of their yeasts, please post to HBD. If
anyone in interested in Lallemand products or information, you
should obtain them from G.W. Kent via your homebrew shop.
The following is reprinted from Lallemand literature...
Lallemand, Inc. was founded in Montreal by a young immigrant who
left his native Alsace after the Franco-Prussian War of 1870-1.
Today, Lallemand has state of the art facilities in France,
Denmark, Canada, and the United States. Lallemand is the largest
producer in the world of Yeast Nutrition products to aid in
fermentation. Many of the largest breweries around the world use
Lallemand's Fermaid nutrient. In addition to brewing yeasts,
Lallemand is a major producer of bakery products, distillery
yeasts, bacteria for the food, pharmaceuticals and agricultural
fields, and the world's largest producer of wine yeast. More than
75% of France's champagne producers use Lallemand's Lalvin EC-1118
strain of yeast. Lallemand also produces the popular strains
Lalvin K1V-1116 and Lalvin 71B-1122.
Windsor English Ale Yeast is a powdery yeast that gives a drier
beer which is clean and well-balanced. This yeast produces an ale
which is estery to both palate and nose with a slight fresh yeast
flavor. This yeast completely ferments wort within 4 days.
Windsor Ale is a classic top fermenting yeast with some
flocculating characteristics. It is best used at traditional ale
temperatures after rehydration.
Nottingham Beer Yeast (ale yeast?) is remarkable for its high
degree of flocculation. This yeast settles out very quickly and
firmly. Many brewers have commented that Nottingham Beer Yeast
appears to glue itself to the bottom of fermenters and bottles.
The obvious benefit is the reduction of filter usage and a clearer
German Konig Lager Yeast produces a very clean beer with a fresh
yeasty character. This yeast completely ferments wort within 5
days at 77 degrees F and it is not flocculent. It settles slowly
to the bottom of the tank after fermentation is finished. It can
be used to ferment worts between 45F and 86F. However, it should
be noted that the flavor characteristics of the yeast change
between these two extremes of temperature.
Any enquiry, technical or commercial, can be directed to
Randy or Chantal
G.W. Kent Inc.
3691 Morgan Road
Ann Arbor, Michigan 48108
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