Lallemand is a global leader in the development, production and marketing of yeast, bacteria and specialty ingredients.
Dry yeast must be stored dry and below 10˚C (50˚F). For a few of the Lallemand Brewing yeasts storage under 4˚C (39˚F) is recommended; this will be indicated on packaging and also in the Technical Data Sheets. The dry yeast is packaged under vacuum. Do not use a pack of yeast that appears to have lost its vacuum, resulting in a package that is soft and easily crushed. Both humidity and oxygen will impact on the quality of the yeast and once a pack or sachet is open the yeast will deteriorate quickly. If kept sealed and stored under appropriate conditions, dry yeast can be used up to the expiration date mentioned on the package. Once a pack is open it is recommended to use the yeast as quickly as possible.
Click here for a poster with a guide to help you select the right yeast.
Click here for the Lallemand Brewing guide to dry yeast rehydration.
