not sure if anyone mentioned, but apparently their suggested pitching rate for novalager is MUCH lower than diamond. looking at just slightly over one packet recommended by them vs. more than 2 for diamond (18 gal, 1.050, ~12C)
https://www.lallemandbrewing.com/en/canada/brewers-corner/brewing-tools/pitching-rate-calculator/
One way to get around pitching more than one packet is to make a smaller beer - either volume wise or ABV-wise. I often make a smaller ABV beer (Lichtbier, e.g.), then re-pitch the yeast right after collection from the racked batch, taking it out a few generations, before starting over.
that is definitely true, and people were saying especially so for the lallemand koln and new england yeasts which recommend 2 or 3 packets (ale yeast!) for a standard wort/size. its not confusion, in their thread a lallemand person clarified it explicitly stating they are fragile strains or something.
i am into dry yeast lately however because i can use 2 packets in a high gravity beer and not worry about oxygenation that may/would be required for a liquid yeast or repitch (potentially).
Just came across the webinar video. Haven’t watched it yet.
so yeah as someone said, they are quick to identify “red apple” as a major ester. overall it sounds like a good addition.
listened to the webiner, my takeaway is that it will ferment in a slightly warmer range than say 34/70 (what they identify as the baseline lab lager strain). they stress almost zero SO2 or diacetyl and reduced acetaldehyde, while still being neutral and crisp (lagerlike) and making slightly more esters than 34/70.
they said the attenuation ranges from 74 to 84%.
i can imagine these tastes, but would have to experience it in reality to really mentally label this taste profile. sounds good
At about 42:00, the speaker mentions undetectable levels of H2S and low levels of SO2, diacetyl, and acetaldehyde.
They also claim “fast fermentation that can be completed in 6 days”. Seems like I’ve seen this before… ah, here it is:
“LalBrew Munich Classic™ yeast exhibits vigorous fermentation that can be completed in 4 days.” But when I use it, it takes considerably longer than that for the beer to be finished. I’m gonna take that “six days for Novalager” with a grain of salt.
The speaker also specifically recommended Novalager for IPL and Cold IPA.
Their claim is based on a pitch rate taking into consideration fermentation temp, gravity, and volume. I’m sure wort composition is a factor as well.
Years ago I’d get slow starts, sluggish fermentations, and incomplete attenuation. But since I began closely following their pitch rate calculator based on their criteria, I rarely have a beer finish in more than six days. It’s usually four or five.
Same here. I follow the pitch rate calc for Ales but do pitch slightly more than they recommend with Diamond. I found that I get a bit less sulfur with the higher lager pitch rate but I am also dry pitching into the FV and fermenting it at 50F.
I look forward to the reports on performance of this new yeast. I have been pressure fermenting most beer lately and for lagers, I pitch 3 packets (Diamond or 34/70, typically) in a 10 gallon batch to ferment at 50-54F, which usually completes in 5 days on my 1.040 - 1.048 ish lagers. Having a Tilt really helps with the final determination of completion of a batch’s fermentation.
yeah, i followed their guidelines for the last two brews i did (bry97x2 for 1.087 OG beer) and abbaye, and its clear all their different yeasts have very different dosing rates. that “one packet for 5 gallons” rule is definitely no longer some advice to give out for every yeast
Or December, or January, or February or …
fyi
I just ordered two 11g packets of Novalager from Morebeer. Has anyone brewed with this yeast yet? I’m curious about it’s character/profile and also curious about esters/fruitiness. Cheers Beerheads.
Guys: I will be using Novalager next and I have a couple questions for those who have used it. First, can anyone think of a good style to make with it first to create a good foundation for the yeast? I’m thinking helles or other mellow lager to make it easier to form an opinion on the yeast. Also, any other tips in terms of recipe formation? Does it produce “malty beers” so I should be careful with my bittering addition and make sure it’s robust enough? Did I read that it can be estery so I should keep the fermentation environment cooler? Has anyone concluded that Novalager is the dry equivalent of something else? Finally… should I use both of my 11g packs of this yeast if I just make a 1.050 wort? Cheers and thanks.
I have made 3 beers with it; Czech Pils, Dortmunder, and an amber lager. All three are tasty beers. I think it accentuates malt a bit so would do well in a Helles.
I fermented at 55-57F. I don’t taste and esters.
PS. I also used the slurry in an apple cider. I didn’t measure gravity so I don’t know the finish gravity. My recipe is ferment 116 oz Mott’s, pasteurize, then back sweeten with 12 oz. held back from the original gallon. It tasted pretty dry and clean compared to other yeasts.
I fermented a 1.050ish German pils at 53 with it. 2 packs. Nothing but Crisp Hana pils malt, Hall Mitt, and Saaz. Got a low red apple character. Compared to Diamond, seemed to leave a rounder mouthfeel with emphasis toward malt.
Given that it’s a blend of ale and lager yeasts, I don’t see it as an equivalent of anything.
Thanks guys. Denny, I don’t like the sound of that red apple gig and I hope I don’t encounter it. I made a very straightforward lager a couple weeks ago that was 70/30 Briess Pils and Best Malz Vienna and then 25 IBUs of Sterling from the start of the boil. It’s cold and kegged now and it was fermented with 2124… I might make something similar for this first run of Novalager. Maybe the same grist and then I have some very nice Perle that I got from YVH. I will report back. Thanks again.
It’s really low level. I don’t notice it at all until the beer warms up. I intend to split a batch between Nova and Diamond for comparison
Is an apple character something that would age out? I really can’t think of any lager yeast strain that created a red apple character. I have made lagers that had acetaldehyde (green apple) which was clearly a flaw OF MINE, not the yeast… I assume. I was never a Budweiser drinker. I have had a few in my life but it was pretty much before I understood beer. At some point in my 30s or 40s, I decided to try one. Holy green apple. I don’t know what I was thinking. 
No idea about aging out. You might not even notice it.