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The yeast strain selected is ideal for fermentation of grains, and the nutrient mix is adjusted to provide the nutrients, minerals, and vitamins lacking in a high-gravity grain wash. This ensures a strong, complete fermentation with minimum byproduct production that contribute to off-flavors. Gluco-amylase enzyme breaks down carbohydrates into fermentable sugars, getting the most alcohol from your grain. High Spirits brand Grain Vodka Turbo Yeast with Gluco-Amylase Enzyme is produced in the USA.\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003e75g sachet (2.65 oz)\u003c\/li\u003e\t\u003cli\u003eEach sachet yields 6.6 US Gallons (25L)\u003c\/li\u003e\t\u003cli\u003eUrea Free\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eGuidelines for Use:\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003eSpecially formulated for grain fermentation to 14%. \u003c\/li\u003e\t\u003cli\u003eFor direct pitching only. 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Use of a whisky yeast strain increases congener production, resulting in more flavor and aroma, while the addition of micro nutrients ensures healthy yeast growth and minimum negative byproducts. 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This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques.\u003c\/p\u003e\u003cp\u003eThe Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons.\u003c\/p\u003e\u003cp\u003eAdditionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous favors, therefore enhancing the saison yeast aroma characteristics.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMicrobiological Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003c\/p\u003e\u003cp\u003eTypical Analysis of LalBrew® Farmhouse Yeast:\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003ePercent solids 93% – 96%\u003c\/li\u003e\t\u003cli\u003eViability \u0026gt; 5 x 10⁹ CFU per gram of dry yeast\u003c\/li\u003e\t\u003cli\u003eWild Yeast \u0026lt; 1 per 10⁶ yeast cells\u003c\/li\u003e\t\u003cli\u003eDiastaticus Undetectable\u003c\/li\u003e\t\u003cli\u003eBacteria \u0026lt; 1 per 10⁶ yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\u003cp\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBrewing Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Farmhouse™ yeast exhibits:\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003eVigorous fermentation that can be completed in 5 days.\u003c\/li\u003e\t\u003cli\u003eHigh Attenuation and Low Flocculation.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eNote: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging.\u003c\/p\u003e\u003cp\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","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":49276079079700,"sku":"BZZZ3612","price":7.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0893\/6852\/7124\/files\/185a29_644d452c09854038b21723eadb2dd49e_mv2.jpg?v=1721957713"},{"product_id":"lallemand-lalbrew-bry-97-yeast-11-g","title":"Lallemand LalBrew® BRY-97 Yeast 11 g","description":"\u003cp\u003e \u003c\/p\u003e\u003cp\u003eLalBrew® BRY-97 is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. LalBrew® BRY-97 is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers.\u003c\/p\u003e\u003cp\u003eThrough expression of a beta-glucosidase enzyme, LalBrew® BRY-97 can promote hop biotransformation and accentuate hop flavor and aroma.\u003c\/p\u003e\u003cp\u003eTraditional ales made with LalBrew® BRY-97 include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen\/Rye, Old Ale and American Barleywine.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMicrobiological Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003cbr\u003eTypical Analysis of LalBrew® BRY-97 yeast:\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003ePercent solids  93% – 97%\u003c\/li\u003e\t\u003cli\u003eLiving Yeast Cells  ≥  5 x 109 per gram of dry yeast\u003c\/li\u003e\t\u003cli\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\t\u003cli\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\u003cp\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBrewing Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® BRY-97 yeast exhibits:\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003eVigorous fermentation that can be completed in 4 days\u003c\/li\u003e\t\u003cli\u003eMedium to High Attenuation and High Flocculation\u003c\/li\u003e\t\u003cli\u003eAroma and flavor is neutral with slight ester notes.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe optimal temperature range for LalBrew® BRY-97 yeast when producing traditional styles is 15°C(59°F)  to 22°C(72°F)\u003c\/p\u003e\u003cp\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","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":49276079702292,"sku":"BZZZ3617","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0893\/6852\/7124\/files\/185a29_0046217d7b0a4a4396cb22252d2eddb8_mv2.png?v=1721957726"},{"product_id":"lallemand-lalbrew-belle-saison-yeast-11-g","title":"Lallemand LalBrew® Belle Saison Yeast 11 g","description":"\u003cp\u003e \u003c\/p\u003e\u003cp\u003eLalBrew® Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with LalBrew® Belle Saison are fruity, spicy and refreshing.\u003c\/p\u003e\u003cp\u003eFor best practices when using S\u003cem\u003eaccharomyces cerevisiae\u003c\/em\u003e var. \u003cem\u003ediastaticus\u003c\/em\u003e strains please download our “best practices” diastaticus document under the Technical Data Sheet section.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMicrobiological Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae var. diastaticus\u003c\/em\u003e, a top fermenting yeast.\u003c\/p\u003e\u003cp\u003eTypical Analysis of LalBrew® Belle Saison yeast:\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003ePercent solids  93% – 97%\u003c\/li\u003e\t\u003cli\u003eLiving Yeast Cells  ≥  5 x 109 per gram of dry yeast\u003c\/li\u003e\t\u003cli\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\t\u003cli\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\u003cp\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBrewing Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Belle Saison yeast exhibits:\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003eVigorous fermentation that can be completed in 4 days\u003c\/li\u003e\t\u003cli\u003eHigh Attenuation and Low Flocculation\u003c\/li\u003e\t\u003cli\u003eAroma and flavor is traditional of Saisons with citrus and pepper notes.\u003c\/li\u003e\t\u003cli\u003eThe optimal temperature range for LalBrew® Belle Saison yeast when producing traditional styles is 15°C(59°F) to 35°C(95°F)\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eSaccharomyces cerevisiae var. diastaticus\u003c\/em\u003e strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.\u003c\/p\u003e\u003cp\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","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":49276080324884,"sku":"BZZZ3615","price":6.49,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0893\/6852\/7124\/files\/185a29_5928ff1af4814755a3e433496330ac2e_mv2.png?v=1721957740"},{"product_id":"lallemand-lalbrew-belgian-wit-yeast-11g","title":"Lallemand LalBrew® Belgian Wit Yeast 11g","description":"\u003cp\u003e \u003c\/p\u003e\u003cp\u003eLalBrew® Wit (formerly Munich Wheat) yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew® Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers.\u003c\/p\u003e\u003cp\u003eTraditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMicrobiological Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClassified as a \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e, a top fermenting yeast.\u003c\/p\u003e\u003cp\u003eTypical Analysis of LalBrew® Wit Yeast:\u003c\/p\u003e\u003cul\u003e\t\u003cli\u003ePercent solids  93% – 97%\u003c\/li\u003e\t\u003cli\u003eLiving Yeast Cells  ≥  5 x 109 per gram of dry yeast\u003c\/li\u003e\t\u003cli\u003eWild Yeast  \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\t\u003cli\u003eBacteria  \u0026lt; 1 per 106 yeast cells\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests\u003c\/p\u003e\u003cp\u003e*According to the ASBC and EBC methods of analysis\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBrewing Properties\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Wit yeast exhibits:\u003c\/p\u003e\u003cp\u003eVigorous fermentation that can be completed in 4 days\u003c\/p\u003e\u003cp\u003eMedium to High attenuation and Low flocculation\u003c\/p\u003e\u003cp\u003eAroma and flavor is somewhat estery with banana notes\u003c\/p\u003e\u003cp\u003eThe optimal temperature range for LalBrew® Wit yeast when producing traditional styles is 17°C(63°F) to\u003cbr\u003e22°C(72°F)\u003c\/p\u003e\u003cp\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","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":49276081013012,"sku":"BZZZ3614","price":6.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0893\/6852\/7124\/files\/185a29_6ae8604fda854f92a78bad426e65b209_mv2.png?v=1721957753"},{"product_id":"lallemand-lalbrew-novalager-yeast-11g","title":"Lallemand LalBrew NovaLager Yeast 11g","description":"\u003cp\u003e \u003c\/p\u003e\u003cp\u003eLalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage that has been selected to produce clean lager beers with distinct flavor characteristics and superior fermentation performance.\u003c\/p\u003e\u003cp\u003eLalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations and high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range.\u003c\/p\u003e\u003cp\u003eThis product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing.\u003c\/p\u003e\u003cp\u003eLalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a novel \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e x \u003cem\u003eSaccharomyces eubayanus\u003c\/em\u003e hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional \u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e strains.\u003c\/p\u003e\u003cp\u003eThis strain is a low VDK\/diacetyl producer and utilizes patented technology from the University of California Davis (USA) that inhibits the production of hydrogen sulfide (H2S) off-flavors, therefore reducing the maturation time associated with lager beer production.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMICROBIOLOGICAL PROPERTIES\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eClassified as \u003cem\u003eSaccharomyces pastorianus\u003c\/em\u003e, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast: \u003c\/p\u003e\u003cul\u003e\t\u003cli\u003e\n\u003cstrong\u003ePercent solids\u003c\/strong\u003e 93% – 97% \u003c\/li\u003e\t\u003cli\u003e\n\u003cstrong\u003eViability\u003c\/strong\u003e ≥ 5 x 109 CFU per gram of dry yeast \u003c\/li\u003e\t\u003cli\u003e\n\u003cstrong\u003eWild Yeast\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003c\/li\u003e\t\u003cli\u003e\n\u003cstrong\u003eDiastaticus\u003c\/strong\u003e Negative \u003c\/li\u003e\t\u003cli\u003e\n\u003cstrong\u003eBacteria\u003c\/strong\u003e \u0026lt; 1 per 106 yeast cells \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eFinished product is released to the market only after passing a rigorous series of tests \u003c\/p\u003e\u003cp\u003e*See specifications sheet for details \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eBREWING PROPERTIES\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eIn Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days. \u003c\/p\u003e\u003cp\u003eHigh Attenuation and Medium Flocculation. \u003c\/p\u003e\u003cp\u003eAroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative. \u003c\/p\u003e\u003cp\u003eThe optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F). \u003c\/p\u003e\u003cp\u003eLag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":49276082389268,"sku":"BZZZ3611","price":7.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0893\/6852\/7124\/files\/185a29_94c8cbd2c37744aebbcfd144496055d9_mv2.png?v=1721957780"},{"product_id":"lallemand-wildbrew-philly-sour-yeast-11g","title":"Lallemand WildBrew™ Philly Sour Yeast 11g","description":"\u003cp\u003e \u003c\/p\u003e\u003cp\u003eWildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.\u003c\/p\u003e\u003cp\u003ePhilly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. 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