Farmhouse from LalBrew is a non-diastatic yeast for saison and farmhouse ale. The difference between Farmhouse and most other yeasts for saison and farmhouse ale is that this yeast strain lacks the STA1 gene which sometimes gives rise to an extreme degree of fermentation which can lead to problems with post-fermentation.
Farmhouse has a high attenuation and taste properties suitable for saison, farmhouse ale and other similar beers.
Fermentation range: 20 - 30°C
BEER STYLES: Saison and Farmhouse ale
|Alcohol Tolerance||ABV 13%|
|Dosage||0.5 - 1 g / liter|
|Liquid / Dry||Dry Yeast|
|Temperature||20 - 30°C|
|Storage instructions||in cooler|
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Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still