Diamond Lager Yeast

Ingredients
1

Never used this before, but now have 5 packets, with short term life spans. I will use these soon.

The yeast is very hard, like it is a solid cake. Like a Hershey candy bar. Every other dry yeast used has been a fine powder, easily sprinkled onto the wort.

How do you make this Diamond work? Soak it in wort, and make a starter?

It is like a mini-brick of yeast. Is this normal?

2

Once opened, it acts like other dry yeast, just sprinkle in. They must have cranked the vacuum sealer up to 11.

3

No, it’s not normal.  Wonder if it’s related to the fact that it seems to have been around for a while?

4

So I had to go check the fridge. Diamond with a 10/2021 date is a very tight pack. BRY-97 is that way too, 3/21 expiration. I will use BRY-97 later, it will be farther out of date, so I will pitch an extra pack.

5

The mini brick thing is normal for that brand.

6

Just to be clear, are you talking about the packs, or the granules of yeast themselves after opening the packet? As others have mentioned,  the newer Lallemand packets seem to be vacuum sealed pretty tightly. Once you cut them open, the granules should flow freely just like Fermentis packets.

If it’s still a brick after opening, I’d be concerned.

7

The packs, very hard, like a rock. Not opened. We will see tomorrow as it’s a big brew day. May use the Diamond as my 8 month old slurry seems to be going nowhere. Looks good, huge head on it, smells good, but little activity in the airlock.

8

that’s the way lallemand packs them.

9

Next question for the experts here, do you direct pitch the Diamond, or re-hydrate? Normally I direct pitch dry yeast.

10

The packs will be hard until opened.  After opening it’s just like any other dry yeast.

I treat Lager yeast and Ale yeast the same: pitch it in as the fermenter is filling.

11

Thanks. That’s what I will do.

12

I remember when they made the switch a few years ago to vacuum sealing their dry yeast. I forget exactly but pretty sure it was a string of Notthingham they had some quality issues with and the thought process was if they yeast sachet becomes soft, the seal has been compromised…a simple indicator and peace of mind. Kind of like the vacuum seal pop up button on a food jar.

Aside from that I will note that Lallemand yeasts have higher pitching rate recommendations, say than Fermentis. Something to keep in mind with brewing Lagers and especially if your yeast is presumably old or nearly expired. Use up them extra packs, Diamond Lager is a pretty damn fine Dry Yeast.

13

I direct pitch.

14

Are we treating dry yeast differently per manufacturer? How complicated is it?  ???

15

I don’t, but I take your point.

16

I’m just following the expert advice that is freely given on this forum. How can I go wrong.

17

To my knowledge, both Lallemand and Fermentis have embraced direct pitching.  And to top that, they both admit that aeration is unnecessary.

18

Very familiar with Fermentis, a complete stranger / novice with Lallemand. So I dumped it in, stirred things up a bit, and closed her up.

19

Are we treating dry yeast differently per manufacturer? How complicated is it?  ???

20

…already asked, and answered. Or is there some other direct point that is trying to be made?

Having been highly successful in the largest single-site brewing competition, with both dry and liquid yeast from different companies, and treating said yeast differently for each manufacturer, it makes little difference at this point.