Lallemand LalBrew Farmhouse™ · Dry Saison Yeast · 11 g

Clove, pepper and tropical fruit — saison character without the diastaticus baggage. Farmhouse is a non-diastatic hybrid bred for dry, spicy farmhouse ales.

Attenuation 78–84 % · 22–30 °C · Low flocculation · POF positive · Non-diastatic · 13 % ABV · 50–100 g/hL · 11 g sachet

What it does in your beer

Farmhouse brings clove, pepper and tropical fruit and ferments to 78–84 % apparent attenuation for a properly dry finish. It's POF positive, which is where the clove-like spice comes from. At 22 °C in Lallemand's standard wort it's done in about 5 days.

Lallemand removed the STA1 gene — responsible for the diastatic activity of saison yeasts — using classical, non-GMO breeding. The result, Lallemand says, is traditional saison flavour without the over-attenuation and contamination risk of a diastaticus yeast. Patented technology from the University of California Davis also stops it producing hydrogen sulphide (H₂S) off-flavours.

At a glance

How much for a 20 L batch

Lallemand recommends 50–100 g/hL. For 20 L (0.2 hL) that works out at 10–20 g — one or two 11 g sachets (approx.).

Brewing a strong saison? Lallemand says high-gravity or high-adjunct worts may need a higher pitch rate and additional nutrients, so reach for the second sachet.

How to use

• Pitch into wort at 22–30 °C: sprinkle the yeast evenly on the surface as the fermenter fills.
• Dry pitch or rehydrate — Lallemand sees no significant difference in fermentation performance for Farmhouse.
• Keep it in the 22–30 °C window; at 22 °C expect it to finish in about 5 days.
• Worried about over-carbonated bottles, a known risk with diastaticus saison strains? This one has no STA1 gene. Still bottle only once the gravity is stable.

Pairs well with

Brewing a classic saison? Try it with our floor-malted Czech Pilsner malt, a little BESTMALZ BEST Wheat and Saaz.

Want it drier still? A share of dextrose in the kettle leaves less body behind.

Storage & shelf life

• Keep the vacuum pack sealed, dry and below 4 °C (Lallemand) — the coldest shelf of the fridge is the right spot.
• Opened: reseal, back below 4 °C, and use within 3 days.
• Past the printed expiry date? Don't pitch it.

Food information

• Food business operator: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria
• Name: Active dry brewing yeast (Saccharomyces cerevisiae), LalBrew Farmhouse™
• Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
• Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
• Net quantity: 11 g
• Storage: dry, below 4 °C

Údaje o potravině (CZ)

• Název: Aktivní sušené pivovarské kvasnice (Saccharomyces cerevisiae), LalBrew Farmhouse™
• Složení: aktivní sušené kvasnice (Saccharomyces cerevisiae) – úplné složení je uvedeno na sáčku
• Alergeny: neobsahuje – pivovarské kvasnice nepatří mezi 14 alergenů uvedených v nařízení (EU) č. 1169/2011
• Čisté množství: 11 g
• Skladování: v suchu, pod 4 °C
• Provozovatel potravinářského podniku: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria

Good to know

• Non-diastatic: no STA1 gene, so it's far less of a hygiene worry in a home brewery than a diastaticus saison strain.
• 11 g sachet of active dry yeast.
• Heads-up: ingredients come from our partner warehouse in the Czech Republic, separately from any equipment.

FAQ

Is LalBrew Farmhouse a diastaticus yeast?
No. Lallemand removed the STA1 gene with classical, non-GMO methods, so you get saison flavour without the over-attenuation and contamination risk of diastaticus.

What temperature should I ferment LalBrew Farmhouse at?
22–30 °C. At 22 °C it can be done in about 5 days.

How many sachets of Farmhouse do I need for 20 L?
One to two — 50–100 g/hL is 10–20 g for 20 L.

Will it throw sulphur?
No. Lallemand uses patented UC Davis technology so the strain doesn't produce H₂S off-flavours.