Lallemand Diamond Lager yeast is a bottom-fermentation yeast
variety originating from Germany. It is a dried yeast ideal for brewing Lager-style beers.
This yeast offers a relatively neutral flavours profile.
Its fermentation temperature should be between 10-15°C.
The recommended maximum dosage is 80g/100 litres.
How do I use Lallemand
Diamond Lager yeast?
For optimum results, rehydrate the yeast by placing it in
10 times its weight in water at a temperature of 30-35°C. Let it rest for 15-30
minutes. We recommend you bring the temperature of the yeast up to match the
mash (not more than 10°C difference), then pitch immediately.
Storage: The
yeast can be transported at ambient temperature so long as this does not last
more than 3 months. Once it arrives at its destination, store it in a cool, dry
place below 8°C.
The shelf-life is up to 2 years from date of manufacture
if stored below 8°C. Check the use-by date on the packet. An open sachet of
yeast can be stored below 4°C and should be used within 3 days of
opening.
