LalBrew Farmhouse
Classified as Saccharomyces cerevisiae, a top-fermenting yeast.
Typical Analysis of the yeast:
- Per cent 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
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. Flavor and Aroma of Clove, pepper and tropical fruit.
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.
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