Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Köln yeast:
Percent solids 93% – 97%
Viability ≥ 1 x 109 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Köln 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
Neutral to slightly fruity and estery flavor and aroma
The optimal temperature range for LalBrew® Köln yeast when producing
traditional styles is 12 – 20°C (54 – 68°F)
Lag phase can be longer compared to other ale strains, ranging from 24-36 hours
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.