NE IPA Dry Yeast

[isomerization]

When I started reading this thread I thought, surely someone will have brewed with this by now!

 

[malhal]

M15 has been great, it's fruity and no lag which is essential for successful biotransformation haze (malt proteins still in suspension, dry hops, and active fermentation). Only issue is it stalls at 1020 for few days when you may think it has finished.

 

[Silver_Is_Money]

Lallemand informed me today that we should expect an announcement with regard to the coming availability of 11 gram retail packs for Lalbrew New England dry yeast within a few weeks. I'm hoping this is the Vermont/Conan strain, or right close to it.

 

[thehaze]

Lallemand informed me today that we should expect an announcement with regard to the coming availability of 11 gram retail packs for Lalbrew New England dry yeast within a few weeks. I'm hoping this is the Vermont/Conan strain, or right close to it.

I really hope it turns out to be one of the better dry yeast out there.

 

[sicktght311]

Just finished kegging and carbonating a Cashmere/Citra NEIPA with rehydrated US04 fermented at 64 degrees (wort temp, not ambient). Grain to glass in 12 days including 2 days for burst carbonation. Came out excellent. Just as good as any other i've brewed with 1318 or Juice.

 

[rivetcatcher]

Ive used both S04 and 1318 for my NEIPAs, I find both do an excellent job. I would definitely recommend S04 as a dry yeast for this style.

 

[Silver_Is_Money]

Lallemand informed me today that we should expect an announcement with regard to the coming availability of 11 gram retail packs for Lalbrew New England dry yeast within a few weeks. I'm hoping this is the Vermont/Conan strain, or right close to it.

Well, it's been more than a month, and no word, so I emailed again. Now Lallemand is stating that there is no official release announcement date, but they are still hopeful that it will happen before summer arrives (which happens on June 21st). They mentioned that strong demand from the commercial brewing segment is the holdup. They can't yet produce enough 500 gram packs to supply the growing commercial demand, so there is at this time no surplus of product remaining to be packaged at 11 grams for retail consumption.

 

[Northern_Brewer]

"Official" 11g packs of Lallemand New England sighted in the UK : https://www.homebrewtalk.com/forum/threads/lallemand-new-england-11g-yeast.666044/

 

[Northern_Brewer]

FYI at BrewCon Leeds the other day the Lallemand presentation suggested in passing that their aim is to release two new yeasts and one bacterium per year, he talked about another one for NEIPAs - presumably a 1318 London Ale III equivalent??? - and a kveik.

It's almost like they've done some market research (or just talked to people) and realised that they need to offer more choice, in the meantime Andy was really pushing the idea of buying multiple yeasts (wonder why Lallemand want to encourage that?!) and mixing them to improve performance.

 

[Chris-Naz]

Looks like this is available in the good ol’ USA finally. A bit on the pricy side IMHO.

https://shop.greatfermentations.com...rican-ale-dry-yeast-11-gram/danstar-dry-yeast

 

[day_trippr]

Woof. Actually more expensive than a fresh pack of 1318.
That's a premium for presumably more tolerant shelf life I reckon...

Cheers!

 

[Steveruch]

Looks like this is available in the good ol’ USA finally. A bit on the pricy side IMHO.

https://shop.greatfermentations.com...rican-ale-dry-yeast-11-gram/danstar-dry-yeast

View attachment 641252

I'm curious, but not $8 curious.

 

[skibb]

So I've used this yeast in a few beers commercially, all IPAs, my thoughts:

No peach - pitching and fermenting anywhere from 62-66 F. This yeast does produce some nondescript fruitiness and banana was detected early in fermentation but dissipated (or was covered up from DH). Lag time was pretty comparable to other dry yeasts. Not a strong flocculator or attenuater.

Pretty boring and expensive yeast.

 

[couchsending]

Really? You guys are complaining about 50 cents? The value of not needing to make a starter isn’t worth that alone?

The reviews of this yeast are not great however..

Blending some So4 with any multitude of dry yeasts would be my route if I was only gonna use dry yeast.

S-33, K-97, BRY-97 all possess the “bio transformation” capabilities and are POF- so you don’t need to worry about getting any phenolics. BE-256 is also POF-, that might be cool. Maybe even US-05 and London ESB blended.

 

[Chris-Naz]

Pot stirred *evil cackle*
Regardless, I’m fired up to try this and will have a pack on-hand to deal with “emergencies”.
I also hear that with liquid versions it’s necessary to cycle a few generations to begin expressing the esters this strain is known for... but that hasn’t been my experience with the giga yeast, where I have had good ester expression and decent attenuation. Gotta watch the temp. I’ve run my temp too low on day 3 and this yeast crashed and didn’t wake up again.
Cheers

 

[Unicorn_Platypus]

Just finished kegging and carbonating a Cashmere/Citra NEIPA with rehydrated US04 fermented at 64 degrees (wort temp, not ambient). Grain to glass in 12 days including 2 days for burst carbonation. Came out excellent. Just as good as any other i've brewed with 1318 or Juice.

Love the high floculation and quick finish of this yeast. Seems like a good candidate for NEIPA. I've found that strains that don't floc as well actually are not as ideal since they pull the hop oils with them when they drop out.

S-04 can sometimes produce a yeast bite or bready like tang in the finish that I'm not crazy about. Is this characteristic present when loaded up with all those hops?

 

[sicktght311]

Love the high floculation and quick finish of this yeast. Seems like a good candidate for NEIPA. I've found that strains that don't floc as well actually are not as ideal since they pull the hop oils with them when they drop out.

S-04 can sometimes produce a yeast bite or bready like tang in the finish that I'm not crazy about. Is this characteristic present when loaded up with all those hops?

I've found that once you give a proper cold crash, and a little time in the keg to condition, the US04 tang does settle out. The first few pints have that yeasty flavor, but the rest of the keg its much more muted.

I started going back to liquid yeasts (A38, 1318, and OYL011) lately just to see what the difference is to my palate since i've been using US04 so much out of convenience. I have a Kitchen Sink NEIPA coming out of the fermenter sometime early next week so i'll let you know then

 

[Northern_Brewer]

FWIW, one of the Lallemand UK crew has just tweeted that dry versions of Voss kveik and "helveticus" bacteria (presumably Lactobacillus helveticus best known for cheesemaking) will be arriving "very soon", no word yet on the "London Ale" (presumably 1318) they were talking about a few months ago.

 

[Northern_Brewer]

By way of update - Lallemand UK are expecting dry Voss to release by Christmas and the dry "1318" by April or so (although I suspect that represents a bit of slippage, so perhaps they've had a few problems with it). They're also actively looking at other species, but don't expect anything out of that soon....

Whilst we're on the subject of new dry stuff, Fermentis have just released SafSour LP652, a homofermentative Lactobacillus plantarum for kettle souring (to compete with Lallemand's facultative-heterofermentative Sourpitch); LA-01, a Saccharomyces cerevisiae var. chevalieri with 15% attenuation intended for low alcohol beers, and Spring’Blanche, a yeast extract with proteins of a variety of molecular weights, intended to boost haze in wheat beers and NEIPAs.

 

[Northern_Brewer]

By way of update - Lallemand UK are expecting dry Voss to release by Christmas and the dry "1318" by April or so

Lallemand seem to have sent out the first production packets of their dry Voss to UK retailers this week, in 11g and 500g packs, pricing at £4.29/11g is a touch above the New England and kolsch strains.

Off-topic, but Imperial seem to have sorted out their certification issues and are now available again in the UK.

 

[Northern_Brewer]

Lallemand UK have officially announced the 500g bricks of their new "Verdant IPA" yeast. Which if Wyeast's lawyers are watching is definitely nothing to do with 1318.

Seems the 11g retail packs are a few weeks away in the UK, usually it takes a few weeks more to then cross the pond (subject to Covid weirdness).

Sounds like they're really happy with it, it's taken well to being dried so it sounds like there should be none of the problems they had with drying Conan. Just a few Covid delays I guess.

 

[cfhorn]

We are brewing a batch with the Lallemand NE IPA and it has been interesting.
We brewed it 15 days ago and had an OG of 1.075, used 2 packets and activated them at 86 Deg. F per the Lallemand Data Sheet. Like the Yeast Website said there was about a 36 hour lag to fermentation start. The Conical uses a Tilt2 instrument logging on 3 hour interval to cloud data sheet. it reacted slowly and was decreasing SG until yesterday at 1.011 for an 86% attenuation for 8.4 ABV. Has anyone used this yeast and had such a slow fermentation? It was slow like a tortoise but steady. Tomorrow we start the Dry Hop. Comments appreciated.

 

[duelerx]

Got 2 packets of Lalbrew New England thinking it could get similar flavor profile as Conan. Planing to brew a good Bitter with this yeast and see how it goes. Any new recommendations using New England yeast?

 

[Northern_Brewer]

Any new recommendations using New England yeast?

Main thing is just watch the cell count, there's a lot fewer viable cells in it than in most dry yeast, see the specs.

 

[agentbud]

brewed a neipa a month or so ago using lallemend voss kveik. fermented at 98 degrees F (had to wrap my head around that). was bubbling in about an hour or two and it went from 1.072 to terminal gravity is less that 2 days. hands down one of the better neipas I have had, let alone brewed.