LALBREW FARMHOUSE™ - Dried Yeast 11g

LALBREW FARMHOUSE™ – Dried Yeast 11g


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Is a non-diastatic hybrid that has been selected to make saison-style and farmhouse style beers.

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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.

LALBREW FARMHOUSE™ can be used for brewing SAISON and FARMHOUSE style beer recipes 

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 favours, therefore enhancing the saison yeast aroma characteristics.


Pitching rate of 0.5 – 1g per litre is recommended. If fermenting wort at 25c and a SG of 1.050 2 sachets is recommended

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 Media: This strain is known to grow on some wild yeast media including LCSM
  • Wild Yeast < 1 per 10⁶ yeast cells
  • Diastaticus Undetectable
  • Bacteria < 1 per 10⁶ yeast cells
  • Lalbrew Farmhouse TDS

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.

Additional information

Weight 0.020 kg
Country of Origin AT
HS Code 2102101090


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