Diamond Lager yeast is a true lager strain originating in Germany.
Chosen for its robust character, Diamond Lager yeast delivers excellent fermentation performance, and has the ability to produce clean, authentic lagers.
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.
In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) Diamond yeast exhibits:
- Vigorous fermentation that can be completed in 5 days
- High attenuation and High flocculation
- Neutral Flavor and Aroma, 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.