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LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g
LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g
LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g
LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g
LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g
LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g
LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g

LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g Packet Danstar Nova Lager Lallemand Premium Series Dry Brewers Yeast

Product ID : 51381108


Galleon Product ID 51381108
UPC / ISBN 733960927574
Shipping Weight 0.03 lbs
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Model
Manufacturer Hobby Homebrew
Shipping Dimension 4.57 x 2.6 x 0.2 inches
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872

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LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g Features

  • Modern hybrid lager yeast from Danstar and Renaissance Bioscience

  • Classified as Saccharomyces pastorianus, a bottom-fermenting yeast.

  • BEER STYLES: Lagers

  • AROMA: Clean, low to medium ester, no sulfur

  • ATTENUATION RANGE: 78 - 84 % TEMPERATURE RANGE: 10 - 20°C (50 - 68°F)


About LalBrew NOVALAGER Modern Hybrid Beer Yeast 11g

LalBrew 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. LalBrew NovaLager is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation. The distinct flavor profile is very clean, slight esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. LalBrew NovaLager was selected using classical and non-GMO breeding methods to obtain a novel Saccharomyces cerevisiae x Saccharomyces eubayanus hybrid strain that defines a novel Group III (Renaissance) lager lineage that is distinct from any other traditional Saccharomyces pastorianus strains. This 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