50-pack, Farmhouse (Lallemand) 11 g
A saison yeast without the STA1 gene (non-diastaticus)
Description
Article no.: BOX168484
LalBrew® Farmhouse is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.
Aroma properties: light clove, pepper, fruit notes which include tropical fruit, red apple and banana. Lower fermentation temperatures (close to 20°C) will primarily give notes of banana and clove, while beer fermented warm (closer to 30 °C), gives more peppery notes, fruitiness, bubblegum and light tartness.
This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. 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.
More product information
Attenuation: high
Alcohol tolerance: 13 %
Flocculation: low
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
Aroma properties: light clove, pepper, fruit notes which include tropical fruit, red apple and banana. Lower fermentation temperatures (close to 20°C) will primarily give notes of banana and clove, while beer fermented warm (closer to 30 °C), gives more peppery notes, fruitiness, bubblegum and light tartness.
This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. 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.
More product information
Attenuation: high
Alcohol tolerance: 13 %
Flocculation: low
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
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Description
Article no.: BOX168484
LalBrew® Farmhouse is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.
Aroma properties: light clove, pepper, fruit notes which include tropical fruit, red apple and banana. Lower fermentation temperatures (close to 20°C) will primarily give notes of banana and clove, while beer fermented warm (closer to 30 °C), gives more peppery notes, fruitiness, bubblegum and light tartness.
This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. 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.
More product information
Attenuation: high
Alcohol tolerance: 13 %
Flocculation: low
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
Aroma properties: light clove, pepper, fruit notes which include tropical fruit, red apple and banana. Lower fermentation temperatures (close to 20°C) will primarily give notes of banana and clove, while beer fermented warm (closer to 30 °C), gives more peppery notes, fruitiness, bubblegum and light tartness.
This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. 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.
More product information
Attenuation: high
Alcohol tolerance: 13 %
Flocculation: low
Optimum fermentation temperature: 20 - 30 °C (68 - 86 °F)
Producer: Lallemand
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