The Diamond yeast strain originated in Germany and is being used by commercial breweries around the world for production of beer in a wide variety of brewery sizes and environments. Diamond yeast has been produced using advanced techniques developed by Lallemand to maintain the highest standards in fermentation and flavor production. Traditional styles brewed with the Diamond include but are not limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner, Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common. Standard Conditions Wort at 12°C (53.6°F) Diamond yeast exhibits vigorous fermentation that can be completed in 5 days. High attenuation and flocculation. Neutral aroma and flavor, typical of traditional lagers. The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
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