LalBrew Farmhouse ™ is a non-diastatic hybrid selected to produce Saison and Farmhouse style beers. This product is the result of the research and development work of
Renaissance Yeast of Vancouver BC, Canada. LalBrew Farmhouse ™ was selected using the most advanced crossing techniques. Renaissance's research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity in Saison yeasts. Particular attention was paid to maintaining the correct use of beer sugars to produce dry saison. In addition, the patented technology of the University of California Davis (USA) ensures that the strain does not produce sulphurous flavors, thus increasing the aromatic characteristics of the Saison yeast.
Under standard operating conditions according to the Lallemand method with must at 20 ° C (68 ° F) the
LalBrew Farmhouse ™ yeast shows:
Vigorous fermentation that can be completed in 5 days.
High Attenuation and Low Flocculation
Note: Unlike traditional Saison strains, LalBrew Farmhouse ™ lacks the presence of the STA1 gene, so dextrins will not be metabolized and there will be no risk of over-attenuation or over-carbonation after packaging.
The latency phase, the fermentation duration, the degree of attenuation and the aromatic profile are related to the inoculation density, yeast management, fermentation temperature and nutritional characteristics of the beer wort.