Lallemand LalBrew® Farmhouse™ Yeast
Supplier:
Lallemand Brewing
Description
LalBrew® Farmhouse™ is a non-diastatic hybrid yeast 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 utilisation to produce dry saisons. In addition, the patented technology developed by the University of California, Davis (USA) ensures that this strain does not generate hydrogen sulphide (H₂S) off-flavours, thereby enhancing the distinctive aromatic profile of saison yeast.
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.
LalBrew® Farmhouse™ is a POF positive yeast strain.
In contrast to traditional saison strains, LalBrew Farmhouse™ does not possess the STA-1 gene. This means dextrins will not be metabolized by the yeast, and there is no risk of over attenuation and over carbonation after packaging.
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Beer Styles:
Farmhouse Style Ales
Fermentation Range:
22-30°C
Aroma:
Clove, pepper, tropical fruit
Attenuation:
High
Attenuation Range:
78-84%
Flocculation:
Low
Alcohol Tolerance:
13% ABV
Pitching Rate:
50-100g/hL
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.
LalBrew® Farmhouse™ is a POF positive yeast strain.
In contrast to traditional saison strains, LalBrew Farmhouse™ does not possess the STA-1 gene. This means dextrins will not be metabolized by the yeast, and there is no risk of over attenuation and over carbonation after packaging.
Lag phase, total fermentation time, attenuation and flavour are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.
Beer Styles:
Farmhouse Style Ales
Fermentation Range:
22-30°C
Aroma:
Clove, pepper, tropical fruit
Attenuation:
High
Attenuation Range:
78-84%
Flocculation:
Low
Alcohol Tolerance:
13% ABV
Pitching Rate:
50-100g/hL
Flavour Wheel
Datasheets
Datasheet
Lallemand Saison Best Practices Doc
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