Introducing Imperial Yeast's Liquid Brick
Imperial Yeast is taking price off the table when it comes to yeast selection with the release of the Liquid Brick.
For many breweries, the lower cost of dried yeast is a key driver in yeast selection, sometimes resulting in compromises in finished beer quality. The Liquid Brick removes that compromise.
Designed to match and exceed the fermentation kinetics of a 500g dried yeast brick, Imperial’s Liquid Brick delivers the quality, flavor and performance of liquid yeast at a dried yeast price.
The Liquid Brick was developed through extensive trials and repeatedly excelled in key fermentation metrics, including fast starts, practical temperature ranges, consistent fermentation rates and terminals, and rapid VDK reduction.
With no additional rehydration steps or temperature manipulation required, Liquid Brick fits seamlessly into existing cellar operations.
Why Imperial Yeast Liquid Brick
Liquid Flavor
Clean Fermentation ◆ No First Generation Off-Flavors ◆ True to Brand Every Pitch
Liquid Performance
Fast Starts ◆ True Lager Temperature Range ◆ Consistent Terminals ◆ Rapid VDK Reduction.
Liquid Quality
10x less allowable bacteria and wild yeast ◆ Support you expect from Imperial
Flavor
Elevated levels of fermentation by-product aromas are commonly associated with the use of dried yeast. Higher levels of acetaldehyde, often described as “dried yeast flavor” or “green apple,” are hypothesized to result from the compounded stress of dehydration and rehydration as yeast transitions from aerobic propagation to anaerobic fermentation.
Beyond fermentation performance, Liquid Brick delivers the clean, consistent flavor profile brewers expect from liquid yeast—providing greater flavor consistency from fermentation to fermentation.
Performance
Trials were conducted comparing dried yeast and liquid yeast at equivalent levels of viable dry solids to normalize the liquid yeast equivalent. Across these trials, dried yeast commonly exhibited slower fermentation kinetics, extended terminal fermentation, and delayed VDK reduction, while liquid yeast performance remained consistent.
Temperature also remains a significant consideration when using dried yeast, with elevated fermentation temperatures often required to maintain optimal kinetic performance. Typical recommended fermentation temperature ranges for dried lager yeast 54–64.4°F (12–18°C) are well above the traditional and widely accepted lager fermentation range of 48–54°F (9–12°C).
Liquid yeast cultures, by comparison, perform consistently across practical fermentation temperature ranges, giving brewers greater flexibility without compromising fermentation performance.
i-347 and Dried Yeast Lag Time
i-347 and Dried Yeast Kinetics
Quality
We take pride in providing our customers with a consistent product with every order, every time. For more than a decade, we have built trusted partnerships throughout the brewing community through an uncompromising commitment to quality.
Liquid Brick passes through Imperial’s rigorous quality control program, with standards 10× higher than those applied to dried yeast. This provides brewers with a high level of confidence in clean, contamination-free performance across multiple generations.
In addition to our rigorous quality standards, Liquid Brick is backed by decades of fermentation and brewing science expertise from Imperial’s technical support team. Our team is ready to provide the knowledge and support brewers need to get the most from every fermentation.
In a crowded market, every brew is a competition. Protect your brewery’s quality and consistency with high-quality, clean Liquid Brick.
i-347 Lager Yeast Specifications
Temperature: 10-18 C (50-64.4 F)
Attenuation: 73-77%
Haze: medium
Flocculation: low-medium
Phenolic Off-Flavor: negative
Diastatic: negative
Alcohol Tolerance: 10%
Typical Analysis:
Purity : > 99.9 %
Lactobacillus sp. < 1 CFU per 1 X 108 culture cells
Pediococcus sp. < 1 CFU per 1 X 108 culture cells
Wild Yeast < 1 CFU per 1 X 108 culture cells
Bacteria < 1 CFU per 1 X 108 culture cells
Saccharomyces cerevisiae var. diastaticus < 1 CFU per 1 X 108 culture cells
Hop resistant bacteria < 1 CFU per 1 X 108 culture cells
Brettanomyces < 1 CFU per 1 X 108 culture cells
Certification:
Kosher Pareve