Classified as Saccharomyces pastorianus, a bottom-fermenting yeast. Typical Analysis of LalBrew NovaLager™ yeast:
Percent solids 93% – 97%
Viability ≥ 5 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 12°C (53.6°F) LalBrew NovaLager™ yeast exhibits: Vigorous fermentation that can be completed in 6 days.
High Attenuation and Medium Flocculation.
Aroma and flavor are clean with low to medium ester, no sulfur. This strain is POF negative.
The optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 – 20°C (50 – 68°F).
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.