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    Lallemand - Lalbrew - Farmhouse Yeast 11g

    $8.25
    SKU: DYLALFARMHOUSE
    Availability: In stock
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    LALBREW FARMHOUSE™

    LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous favors, therefore enhancing the saison yeast aroma characteristics.

    BEER STYLES: Farmhouse style ales

    AROMA: clove, pepper, fruit notes

    ATTENUATION: high

    FERMENTATION RANGE: 20 - 30°C (68 - 86°F)

    FLOCCULATION: low

    ALCOHOL TOLERANCE: 13% ABV

    PITCHING RATE: 50 - 100g/hL to achieve a minimum of 1 - 2 million cells/mL

    MICROBIOLOGICAL PROPERTIES

    Classied as Saccharomyces cerevisiae, a top fermenting yeast.

    Typical Analysis of LalBrew Farmhouse™ yeast:

    Percent solids 93% - 96%

    Viability ≥ 5 x 109 CFU per gram of dry yeast

    Wild Yeast < 1 per 106 yeast cells

    Diastaticus Undetectable

    Bacteria < 1 per 106 yeast cells

    Finished product is released to the market only after passing a rigorous series of tests

    BREWING PROPERTIES

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Farmhouse™ yeast exhibits:

    Vigorous fermentation that can be completed in 5 days.

    High Attenuation and Low Flocculation.

    Note: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging.

    Lag phase, total fermentation time, attenuation and avor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

    MICROBIOLOGICAL PROPERTIES

    LALBREW FARMHOUSE™

    LalBrew Farmhouse™ is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous favors, therefore enhancing the saison yeast aroma characteristics.

    BEER STYLES: Farmhouse style ales

    AROMA: clove, pepper, fruit notes

    ATTENUATION: high

    FERMENTATION RANGE: 20 - 30°C (68 - 86°F)

    FLOCCULATION: low

    ALCOHOL TOLERANCE: 13% ABV

    PITCHING RATE: 50 - 100g/hL to achieve a minimum of 1 - 2 million cells/mL

    MICROBIOLOGICAL PROPERTIES

    Classied as Saccharomyces cerevisiae, a top fermenting yeast.

    Typical Analysis of LalBrew Farmhouse™ yeast:

    Percent solids 93% - 96%

    Viability ≥ 5 x 109 CFU per gram of dry yeast

    Wild Yeast < 1 per 106 yeast cells

    Diastaticus Undetectable

    Bacteria < 1 per 106 yeast cells

    Finished product is released to the market only after passing a rigorous series of tests

    BREWING PROPERTIES

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Farmhouse™ yeast exhibits:

    Vigorous fermentation that can be completed in 5 days.

    High Attenuation and Low Flocculation.

    Note: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging.

    Lag phase, total fermentation time, attenuation and avor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

    MICROBIOLOGICAL PROPERTIES

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