Description
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits:
Vigorous fermentation that can be completed in 5 to 7 days
High attenuation and High flocculation
Neutral Flavor and Aroma, typical of traditional Lagers
The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to
15°C(59°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation
density, yeast handling, fermentation temperature and nutritional quality of
the wort.
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