LALBREW® FARMHOUSE YEAST
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 alesAroma: clove, pepper, fruit notesAttenuation: HighFermentation Range: 20 - 30°C (68 - 86°F)Flocculation: LowAlcohol Tolerance: 13% ABVPitching Rate: 50-100g/hl to achieve a minimum of 1-2 million cells/ml
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 flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
The pitch rate will affect the fermentation performance and flavor of the beer. For LalBrew Farmhouse™ yeast, a pitch rate of 50 – 100g per hL of wort is suffcient to achieve optimal results for most fermentations. More stressful fermentations such as high gravity, high adjunct or high acidity may require higher pitch rates and additional nutrients to ensure a healthy fermentation.
Rehydration and direct pitching of dry yeast into wort are both acceptable methods for inoculating fermentation.