LalBrew LoNa
Dry Ale yeast from Lallemand.
Lab
Lallemand· Ale · Dry · WLDLONA
Lallemand· Ale · Dry · WLDLONASpecs
Attenuation
16–20%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
20–25°C
68–77°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Common questions
- What is LalBrew LoNa's attenuation?
- 16–20% apparent attenuation.
- What temperature should I ferment LalBrew LoNa at?
- 20–25°C is the recommended range.
Brew with LalBrew LoNa
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