Pomona is a hybrid yeast that was selected for flavour and fermentation performance in hoppy beers. Named after the goddess of fruit trees, LalBrew Pomona produces a unique and juicy flavour profle with notes of peach, citrus, and tropical fruits.
This strain was developed by Escarpment Laboratories (Canada) using advanced yeast breeding and adaptive laboratory evolution in high ABV and highly hopped IPA fermentations.
The result is a fruity, stress-tolerant, and robust strain that enhances biotransformation and haze for modern IPA styles.
BEERS TO BREW: any hop-forward beers like NEIPA, IPA, XPA, etc.
INGREDIENTS: Yeast (Saccharomyces cerevisiae).
FERMENTATION: Ideally at 18-22°C (64-72°F).
PITCHING: 11g per 20 L (50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL).
ATTENUATION: 75 - 84 %
FLOCCULATION: Medium.
SEDIMENTATION: Medium.
DRY PITCHING: Dry pitching is the preferred method of inoculating wort. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the wort in the fermenter as it is being filled. The motion of the wort filling the fermenter will aid in mixing the yeast into the wort. For LalBrew Pomona™, there are no significant differences in fermentation performance when dry pitching compared to rehydration.
STORAGE: LalBrew Pomona™ yeast should be stored in a vacuum-sealed package in dry conditions below 4°C (39°F). LalBrew Pomona™ will rapidly lose activity after exposure to air.
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