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Lallemand LalBrew yeast and nutrients

LalBrew dry beer yeast (Nottingham, BRY-97, Verdant, Voss kveik, Diamond, NovaLager, saisons), Uvaferm wine yeast, Go-Ferm and Fermaid nutrients.

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Lallemand (LalBrew) in our catalogue

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Yeast & nutrientsYeast & nutrients: 1616Wine, cider, mead & kombuchaWine, cider, mead & kombucha: 11

What Lallemand makes in our catalogue

Lallemand sells beer yeast under the LalBrew name and wine yeast under Lalvin and Uvaferm. LalBrew Nottingham is its best-known ale strain: the TDS lists 50–100 g/hL, 78–84% attenuation, 14% ABV tolerance, and dry pitching as the preferred method. The range here also covers Windsor, BRY-97 West Coast (59–72°F), Verdant IPA, Abbaye, Munich Classic, Diamond and NovaLager lager strains, Belle Saison and Farmhouse saisons, Philly Sour and Voss kveik (95–104°F optimal per its listing).

Lallemand also makes the nutrients most meadmakers use: Go-Ferm and Go-Ferm Protect Evolution (30 g/hL with Lalvin yeast) for rehydration, Fermaid O (organic nitrogen, no DAP) and Fermaid K (a blend with DAP) for fermentation, plus Uvaferm CEG wine yeast.

Who Lallemand suits

  • Ale brewers who want a fast, clean dry strain (Nottingham, BRY-97)
  • Hazy IPA brewers (Verdant)
  • Hot-garage brewers (Voss kveik)
  • Mead and wine makers building a nutrient schedule

Dry yeast by the maker’s numbers

YeastUseFermentation tempDoseAttenuation / toleranceRehydration
SafAle US-05
Fermentis		Ale (American)18–26°C (64.4–78.8°F)50–80 g/hL78–82%; not listed on the product pageOptional: ≥10× its weight of sterile water or boiled, hopped wort at 25–29°C (77–84°F), 15–30 min; or direct pitch at or above fermentation temperature
SafAle S-04
Fermentis		Ale (English)18–26°C (64.4–78.8°F)50–80 g/hL74–82%; 9–11% ABVOptional: ≥10× its weight of sterile water or boiled, hopped wort at 25–29°C (77–84°F), 15–30 min; or direct pitch at or above fermentation temperature
SafLager W-34/70
Fermentis		Lager12–18°C (53.6–64.4°F)80–120 g/hL80–84%; 9–11% ABVOptional: ≥10× its weight of sterile water or boiled, hopped wort at 15–25°C (59–77°F), 15–30 min; or direct pitch at or above fermentation temperature
LalBrew Nottingham
Lallemand		Ale (English)10–25°C (50–77°F)50–100 g/hL78–84%; 14% ABVDry pitching is the maker's preferred method (no significant difference vs rehydration, per Lallemand)
LalBrew Voss (kveik)
Lallemand		Ale (kveik)25–40°C (77–104°F)
Optimum 35–40°C (95–104°F) per Lallemand		50–100 g/hL76–82%; 12% ABVPer the sachet
Lalvin EC-1118
Lallemand		Wine, cider, mead10–30°C (50–86°F)25 g/hLFerments dry; 18% v/v (subject to conditions)35–40°C (95–104°F) water for 20 min with Go-Ferm Protect Evolution (30 g/hL), then temper to within 5–10°C of the must

Sources: Fermentis: SafAle US-05 product page; Fermentis: SafAle S-04 product page; Fermentis: SafLager W-34/70 product page; Lallemand: LalBrew Nottingham technical data sheet; Lallemand Brewing: LalBrew Voss Kveik Ale Yeast product page; Lallemand: Lalvin EC-1118 technical data sheet. 1 hL = 26.4 US gal, so 50 g/hL ≈ 1.9 g per gallon. Follow the sachet you buy; makers update their sheets.

Alternatives from other brands

Fermentis SafAle US-05 and S-04 are the usual alternatives to BRY-97 and Nottingham, Omega's Lutra and Mangrove Jack's M12 are other dry kveik strains, and Craft A Brew sells a DAP and urea nutrient in a small size.

Yeast pitch rate calculatorMaker dose in grams for your batch size.

Before you buy

Pick the strain by the beer and by the temperature you can hold, then check the sachet date. For meads and wines, buy Go-Ferm with the yeast and a fermentation nutrient such as Fermaid O, and follow each label's dose.

Lallemand (LalBrew) products appear in these rankings: best dry yeast for IPA and pale ale, best yeast nutrients for mead, wine and beer and best wine yeast. For a closer look, read Dry vs liquid yeast.

Lallemand (LalBrew): questions

Should I rehydrate LalBrew Nottingham?
Lallemand's current TDS lists dry pitching as the preferred method, with no significant difference versus rehydration.
What is the difference between Fermaid O and Fermaid K?
Fermaid O is organic nitrogen with no DAP; Fermaid K is a blend that includes DAP and micronutrients. Dose either per its label in split additions.
What temperature does LalBrew Voss need?
Its listing gives 95–104°F (35–40°C) as optimal, which suits hot garages without temperature control. Confirm on the current TDS.
What is an alternative to Lallemand yeast?
Fermentis, Mangrove Jack's, Omega and White Labs dry strains cover the same styles.