NovaLager is here! Scientists finally paid attention to lager yeast and put some effort into enhancing it. NovaLager is a true bottom-fermenting lager yeast. Being a new-age hybrid yeast it ferments quicker, cleaner and in a wider temperature range than classic lager yeast strains. The pitching rate is also smaller (i.e. it's cheaper). Give it a go if you enjoy clean and crispy lagers.You can read the full description from Lallemand below.
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 sulphur.
- This strain is POF negative.
The optimal temperature range for LalBrew NovaLager™ yeast when producing traditional styles is 10 - 20°C (50 - 68°F).
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 flavour characteristics and superior fermentation performance. LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, and high attenuation. The distinct flavour 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.
BEERS TO BREW: Lagers.
INGREDIENTS: Yeast (Saccharomyces pastorianus).
FERMENTATION: Ideally at 10-20°C (50-68°F).
PITCHING: 11g (one sachet) per 20-23 L (50 - 100g/hL).
ATTENUATION: High.
FLOCCULATION: High.
SEDIMENTATION: Medium.
REHYDRATION INSTRUCTIONS: Rehydration of NovaLager is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter which is unnecessary with dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors. NovaLager yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.
STORAGE: NovaLager yeast should be stored dry below 10C° (50°F) NovaLager will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum.
SHELF LIFE: Refer to best before end date printed on the sachet. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.
TYPICAL ANALYSIS:
Percent solids 93% - 97%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Pathogenic micro-organisms: in accordance with regulation