New England yeast at The Malt Miller

[Beersort]

https://www.themaltmiller.co.uk/product/lallemand-new-england-11g-beer-yeast/

Little bit confused by this. Was told that with this yeast you need to pitch 25g into a 23l batch to get more esters. This appears to be an 11g pack?

Also has anyone used NE yeast recently? I’ve got some off a head brewer for nothing he didn’t want anymore during to the high attenuation rates. Probably enough to do two batches!

 

[Keruso]

https://www.themaltmiller.co.uk/product/lallemand-new-england-11g-beer-yeast/

Little bit confused by this. Was told that with this yeast you need to pitch 25g into a 23l batch to get more esters. This appears to be an 11g pack?

Also has anyone used NE yeast recently? I’ve got some off a head brewer for nothing he didn’t want anymore during to the high attenuation rates. Probably enough to do two batches!

Hi, guideline pitch rate for this yeast is 100g per hectolitre. So pitch two 11g packs for a 23l batch is plenty. I have used this once for a NEIPA, good result with lots of fruit and juice flavour.

 

[Beersort]

Hi, guideline pitch rate for this yeast is 100g per hectolitre. So pitch two 11g packs for a 23l batch is plenty. I have used this once for a NEIPA, good result with lots of fruit and juice flavour.

Interesting. Do you rehydrate your yeast?

 

[Hoppyland]

Well, I've never used this yeast.
However, I'd reckon that the ester ("fruity") production is probably influenced far more by the fermentation temperature than by the pitching rate. If you want "fruity", then ramp up your fermentation temp to the max recommend for this yeast & you should get a good result.