How to order?
You can also order a specific quantity of cells if you know exactly what you need. Our online store also offers a selection of standardized products that are regularly in stock.
See our Ordering and Shipping page if you would like to know more.
How much yeast do I need?
We calculate your yeast needs according to the use you intend to make of it, i.e., according to the wort original gravity of your recipe, the volume of wort, the type of product you intend to make, and whether or not you intend to reuse the yeast.
If you are doing multiple brews, we recommend that you mention this as it influences the number of cells needed depending on the time and number of brews required to fill your fermenter. If you wish when placing an order, you can always specify the inoculation rate of your choice.
What is the advantage of selling yeast by the cell rather than by volume?
What is the size of your containers?
How do I choose the right yeast for the style of beer I want to brew?
We suggest beer styles that can be brewed with each of our products. These styles are available in our catalogue or on the page of each strain on our online store. Please note that these are only suggestions: nothing prevents you from thinking outside the box and letting your imagination run wild!
Do not hesitate to contact us for advice in choosing a strain for a particular product !
Do you offer custom yeast blends?
Do you sell yeast in homebrew pitches?
Unfortunately, we do not presently sell yeast in homebrew pitches. However, our smallest available size, 0.5 hL, may meet the needs of some homebrewers.
We do offer samples for professional brewers wishing to do small-scale trials. If you are interested, please contact us at email@example.com.
FERMENTATION AND USE
How should I store my yeast container?
What is the shelf life of your products?
My yeast container is bloated, is it still good to use?
Is it normal that my yeast pitch is not always the same colour?
Which method is recommended for harvesting yeast?
There are as many methods of harvesting yeast as there are brewers. Regardless of the method used, the important thing is to harvest the yeast when its energy supply is at its peak. As a general rule, we recommend harvesting towards the end of the fermentation and removing the first few liters of yeast from the bottom of the tank if it is collected by the cone of the fermenter. We also recommend that you perform a cell count and viability measurement to validate that you will be harvesting enough viable cells for reuse in a future brew.
How do I harvest a low flocculent yeast?
How do I harvest yeast from a hopped beer in a fermenter?
Is your yeast gluten-free?
What kind of quality control does Le Labo perform and where can I find this information?
Which quality controls do you perform to ensure that there are no diastatic yeasts in the non-diastatic yeasts you produce?
Do you offer private strain banking?
Do you offer microbiological and physicochemical analysis services?
We do not perform microbiological or physicochemical analyses on finished products for clients.
However, we do offer purification, isolation and characterization of microbial flora by traditional microbiology as well as genetic identification of strains. If you would like to know more about these services, please contact us at firstname.lastname@example.org.