{"product_id":"lallemand-lalbrew-novalager","title":"Lallemand LalBrew NovaLager™ · Dry Lager Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eA clean lager without the long, cold wait. NovaLager is a modern hybrid with no sulphur, low diacetyl, and a fermentation that can finish in about six days at 12 °C.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–84 % · 10–20 °C · Medium flocculation · POF negative · No H₂S · 13 % ABV · 50–100 g\/hL · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eNovaLager is very clean and mostly neutral, with slight ester notes of red apple and fruit, low diacetyl and no H₂S. It's a true bottom-fermenting Saccharomyces pastorianus hybrid from the novel Group III lineage, bred with classical non-GMO methods.\u003c\/p\u003e\u003cp\u003eBecause it's a low diacetyl producer and doesn't make hydrogen sulphide, Lallemand says maturation time comes down. It also makes lager styles at higher temperatures and lower pitch rates than traditional lager yeasts. Above 20 °C it stays clean, just less lager-like.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eHybrid lager yeast, bottom-fermenting (Saccharomyces pastorianus, Group III)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast, vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eApparent attenuation\u003c\/td\u003e\n\u003ctd\u003e78–84 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e10–20 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e13 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePhenolic character (POF)\u003c\/td\u003e\n\u003ctd\u003eNegative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSulphur (H₂S) \/ diacetyl\u003c\/td\u003e\n\u003ctd\u003eNone \/ low\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eClean, low to medium esters (red apple, fruit)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hL\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eOptional — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eAt 50–100 g\/hL, 20 L needs 10–20 g, so 1–2 sachets of 11 g (approx., calculated from Lallemand's rate).\u003c\/p\u003e\u003cp\u003eLallemand's TDS says more stressful fermentations — high gravity, high adjunct, high acidity — may need a higher pitch rate and additional nutrients. For a doppelbock or Baltic porter, pitch two.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eChill the wort into the 10–20 °C range and sprinkle the yeast evenly over the surface as the fermenter fills.\u003c\/li\u003e\n\u003cli\u003eFor traditional lager styles stay within 10–20 °C; at 12 °C, fermentation can be complete in about 6 days.\u003c\/li\u003e\n\u003cli\u003eRunning warm? Above 20 °C the beer is still clean but less lager-like, according to Lallemand.\u003c\/li\u003e\n\u003cli\u003eStrong wort above 16 °P (SG 1.065)? Lallemand's general rehydration protocol recommends rehydrating rather than dry pitching: 10× the yeast's weight of sterilised water at 30–35 °C, 15 minutes, stir, 5 more minutes, then attemperate in steps of no more than 10 °C.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing a Czech-style pilsner? Try it with our floor-malted Czech Pilsner malt and Saaz.\u003c\/p\u003e\u003cp\u003eVienna lager instead? Build it on BESTMALZ BEST Vienna malt with a little Weyermann® CARAHELL®.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eStore dry and below 4 °C with the packaging intact (Lallemand).\u003c\/li\u003e\n\u003cli\u003eShelf life: 2 years in the original sealed package when stored correctly, per Lallemand's specification sheet.\u003c\/li\u003e\n\u003cli\u003eOpened sachet: reseal, refrigerate below 4 °C and finish it within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast (Saccharomyces pastorianus), LalBrew NovaLager™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces pastorianus), emulsifier E491 (approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA real lager yeast (S. pastorianus), not an ale strain pretending — just more relaxed about temperature.\u003c\/li\u003e\n\u003cli\u003e11 g vacuum-packed sachet.\u003c\/li\u003e\n\u003cli\u003eExpect ingredients and equipment in separate parcels: ingredients are sent from our partner warehouse in the Czech Republic.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs NovaLager a true lager yeast?\u003c\/strong\u003e\u003cbr\u003eYes. Lallemand describes it as a true bottom-fermenting Saccharomyces pastorianus hybrid from the Group III lineage.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhy does it need less maturation time?\u003c\/strong\u003e\u003cbr\u003eLallemand says it's a low diacetyl producer and, thanks to patented technology, doesn't produce H₂S off-flavours — which reduces maturation time.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I ferment it warmer than a normal lager yeast?\u003c\/strong\u003e\u003cbr\u003eIts range for traditional styles is 10–20 °C. Lallemand notes fermentations above 20 °C are still clean, but less lager-like.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets of NovaLager for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to two: 50–100 g\/hL is 10–20 g for 20 L. Two for strong lagers.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933610963278,"sku":"BOP-271315","price":6.21,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/655-1_novalager-11g-mockup-1.jpg?v=1790201898","url":"https:\/\/brewtaurus.com\/en-cz\/products\/lallemand-lalbrew-novalager","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}