Dry lager yeast Diamond Lager - 11g

Bottom fermented lager brewing yeast
Dry lager yeast Diamond LagerDry lager yeast Diamond Lager
Sales price 3,60 €
Dry lager yeast Diamond Lager

Classified as Saccharomyces carlsbergensis - new taxonomy Saccharomyces pastorianus

Diamond Lager yeast originated in Germany and is used by a number of commercial breweries to produce different types of lager. The propagation and drying processes have been specifically designed to deliver a high quality beer yeast that can be used simply and reliably to help produce lagers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002 certified plants..

Brewing properties:

  • Quick start and vigorous fermentation, which can be completed in 5 days above 12°C
  • High attenuation
  • Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and the nutritional quality of the wort
  • Flocculent strain; settling can be promoted by cooling and use of fining agents and isinglass
  • The aroma and taste are almost neutral and do not display off-flavours when properly handled. It may tend, because of flocculation, to slightly reduce hop bitter levels
  • Best used at traditional lager temperatures 10-15ºC after rehydration in the recommended manner


  • 100 to 200 g/hl for pitching at 12°С ÷ 15°С. Increase dosage for pitching below 12°С, up to 200 to 300 g/hl at 9°С

Pitching instructions:

When 200 g active dried yeast is used to inoculate 100 litres of wort a yeast density of 10-20 million cells per millilitre is achieved. Brewer may experiment with the pitching rate to achieve a desired beer style or to suit processing conditions.
Sprinkle the yeast on the surface of 10 times its weight of sterilized/boiled tap water or diluted wort (2-6°P) at 25-30°C.
NB: Do not use distilled or reverse osmosis water as loss in viability might result.
GENTLY break any clumps to ensure that all yeast is in contact with the rehydration medium. DO NOT STIR. Leave undisturbed for 15 minutes, then suspend the yeast completely and leave it for 15 to 45 more minutes at 20-30°C. Then adjust temperature to that of the wort and inoculate without delay.
Attemperate by blending portions of wort in 10 minute intervals, less than 10°C at a time. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
Temperature shock, at greater than 10ºC, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavours.
Diamond Lager yeast has been conditioned to survive rehydration. Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is not necessary to aerate wort when dry yeast is used..

Storage – store in cool and dry conditions. Opened sachets must be sealed and stored at 4°С and used within 7 days of opening.