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LalBrew Farmhouse Brewers Yeast (500g)
18484-06-11
$211.00
Description
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 Bioscience Corp. (Vancouver BC, Canada) in partnership with Lallemand Brewing. 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 the University of California Davis (USA) ensures that the strain will not produce hydrogen sulfide (H2S) off-flavors, therefore enhancing the Saison yeast aroma characteristics.
Specifications
| Attenuation | 78-84% |
| Fermentation Range | 20 - 30°C (68 - 86°F) |
| Flocculation | Low |
| Alcohol Tolerance | 13% ABV |
| Pitch Rate | 50-100 g/hL |
| Species | S. cerevisae |
Microbiological Properties
Classified 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 |
| Wild Yeast Media | This strain is known to grow on some wild yeast media including LCSM. |
| Diastaticus |
Negative |
| Bacteria |
< 1 per 10⁶ yeast cells |
Finished product is released to the market only after passing a rigorous series of tests
*See specifications sheet for details
Brewing Properties
In Lallemand’s Standard Conditions Wort at 22°C (72°F) LalBrew Farmhouse™ yeast exhibits:
- Vigorous fermentation that can be completed in 5 days.
- High Attenuation and Low Flocculation.
- This strain is POF Positive.
- 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.