LalBrew Farmhouse is a non-diastatic hybrid (meaning it can break down longer-chained carbohydrates) that has been selected to make saison-style and farmhouse style beers (dry saisons but without the pungent sulfurous smell). 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 off-flavors, therefore enhancing the saison yeast aroma characteristics.
IMPORTANT: 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. Basically, it means no bottle bombs, lol.
BEERS TO BREW: Farmhouse Style Ales.
INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491.
FERMENTATION: Ideally at 20-30°C (68-86°F).
PITCHING: 11g per 20 L (50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL).
ATTENUATION: High.
FLOCCULATION: Low.
REHYDRATION INSTRUCTIONS: Rehydration of Lallemand Farmhouse is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter which is unnecessary with dried active yeast. Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust the temperature to that of the wort and inoculate without delay. Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort. Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality. Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors. Lallemand Farmhouse yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use. When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.
STORAGE: Lallemand Farmhouse yeast should be stored dry below 10C° (50°F) Lallemand Farmhouse will rapidly lose activity after exposure to air. Do not use 500g or 11g packs that have lost vacuum.
SHELF LIFE: Refer to best before end date printed on the sachet. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days. If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.
TYPICAL ANALYSIS:
Percent solids 93% - 96%
Living Yeast Cells ≥ 5 x 10^9 per gram of dry yeast
Wild Yeast < 1 per 10^6 yeast cells
Bacteria < 1 per 10^6 yeast cells
Diastaticus: Undetectable
Pathogenic micro-organisms: in accordance with regulation