Lallemand LalBrew Farmhouse Hybrid Saison Yeast

Lallemand LalBrew Farmhouse Hybrid Saison Yeast

Price: $6.99
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Product Code: 1761
Availability: In Stock
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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. Its flavor and aroma profile are listed as primarily fruity (tropical), pepper, and acid, with secondary notes of clove and alcohol/boozy, and hints of red apple and banana.

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.

Microbiological Properties

Classified as a 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

*According to the ASBC and EBC methods of analysis

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.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

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