Lalvin EC 1118 pezsgő/bor/cider élesztő 5g

Ideal for sparkling wine, fruit wines and cider, however it can also be used for higher carbonation of beer.

• Beer Styles:Ideal for high-alcohol beers like barleywines, imperial stouts, and hybrid styles. It’s also perfect for dry or champagne-style beers due to its clean finish and high attenuation.
• Aroma & Flavour:Produces a neutral flavor profile, allowing malt, hops, and other ingredients to shine without interference. Perfect for beers where ingredient character is key.
• Performance:Known for its vigorous fermentation, high alcohol tolerance (up to 18%), and consistent results across a broad temperature range (10–30°C).
• Application:Versatile for primary fermentation, finishing stuck fermentations, or bottle conditioning. A reliable choice for brewers tackling complex or experimental recipes.

Lalvin EC-1118 is a popular strain of yeast primarily used in wine, cider, and sparkling wine production, but it can also be employed in beer brewing, particularly in specialized cases.

Key Characteristics:

1. Type: Saccharomyces cerevisiae bayanus (a strain of yeast).
2. Alcohol Tolerance: Up to 18% ABV, making it suitable for high-alcohol beverages.
3. Neutral Flavor Profile: It produces minimal off-flavors and doesn't significantly alter the flavor profile, allowing the primary ingredients (like malt and hops) to shine.
4. High Attenuation: Ferments sugars very thoroughly, leaving a dry finish.
5. Temperature Range: Operates well between 10–30°C (50–86°F), providing flexibility in fermentation conditions.
6. Fast Fermentation: It's a vigorous fermenter, often completing the fermentation process quicker than typical ale or lager yeasts.

Uses in Beer Brewing:

• High-Gravity Beers: Ideal for brewing strong ales, barleywines, or imperial stouts due to its high alcohol tolerance.
• Dry Beers: Useful for creating very dry beer styles or finishing fermentations when other yeasts stall.
• Bottle Conditioning: Often used for priming in bottle-conditioned beers, especially those needing carbonation in challenging environments (like champagne-style beers).
• Specialty Fermentations: Works well in hybrid beer styles or experimental batches combining wine or cider elements.

Pros:

• Reliable fermentation under a variety of conditions.
• Clean profile that complements other ingredients.
• High alcohol tolerance, making it versatile.

Cons:

• Can over-attenuate if not carefully monitored, leading to an excessively dry beer.
• Limited ability to produce beer-specific flavors (e.g., fruity esters or spicy phenols common in ale yeasts).

Practical Tips:

• Rehydration: Properly rehydrate the yeast before pitching for the best results.
• Fermentation Control: Monitor the fermentation closely to avoid over-attenuation.
• Blend with Beer Yeast: Some brewers use it in combination with traditional beer yeast to achieve specific results.