LalBrew PREMIUM SERIES Farmhouse Saison yeast, 11g sachet

LalBrew PREMIUM SERIES Farmhouse Saison yeast, 11g sachet

  • $11.99



NOTICE: If you are ordering a few sachets of yeast to be sent via Canada Post, we can now ship to you via Lettermail for $2.50 per 100g. This is for dry yeast only, and up to a total weight of 100g per envelope. If you would like to use this option, select Lettermail on checkout!

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.


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
  • Diastaticus Undetectable
  • Bacteria < 1 per 10⁶ yeast cells

Finished product is released to the market only after passing a rigorous series of tests

    Brewing Properties

    In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Abbaye yeast exhibits

    • Vigorous fermentation that can be completed in 4 days.

    • High attenuation and Medium to High flocculation.
      Aroma and flavor is fruity and phenolic with a hint of alcohol.

    • The optimal temperature range for LalBrew® Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F).

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

     

    Technical Data sheet

    Saison Best Practices sheet

     

     


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