WHC Lab Farmhouse Vibes · Diastatic Dry Saison Yeast · 11 g

Bubblegum, pepper and fruit, a dry finish and a silky mouthfeel. Farmhouse Vibes is a diastatic saison strain, so it deserves a little extra care at bottling and clean-up.

Diastatic · Attenuation 80+ % · 19–26 °C · Low–medium flocculation · ABV tolerance 14 % · 50–150 g/hl · 11 g sachet

What it does in your beer

Farmhouse Vibes is WHC Lab's diastatic farmhouse saison yeast. Its phenol and ester profile brings a bouquet of bubblegum, pepper and fruit, and high glycerol production gives a silky-smooth mouthfeel.

Attenuation is 80 % plus. Diastatic yeast can ferment carbohydrates that most brewing strains leave behind, which helps explain the dry finish — and why packaging and cleaning need care (see How to use). Saisons, Belgian ales, Belgian pale and strong ales and sours are its territory.

At a glance

How much for a 20 L batch

WHC Lab recommends 50–150 g/hl. For 20 L (0.2 hl) that's 10–30 g — one to three 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L is 55 g/hl.

How to use

• Pitch it dry onto wort at 19–26 °C. WHC Lab's product page says rehydration or oxygenation of a first-generation pitch may be beneficial but isn't necessary; the data sheet says to avoid both unless the beer is very high gravity.
• Let it finish completely before bottling or kegging. Diastatic yeast can keep fermenting sugars other strains can't touch, which in a sealed bottle means over-attenuation and excess pressure.
• Clean and sanitise everything it touches thoroughly afterwards. Heat — 80–90 °C for 20 minutes on kit that can take it — is the most reliable way to deal with diastatic yeast; cold sanitiser alone may not be enough.
• Part-used sachet? Seal it again, store it at 0–10 °C in the fridge and use it promptly.

Pairs well with

Brewing a saison? Try it with Czech Pilsner Malt and a share of wheat flakes, and add white candi sugar if you're heading towards a Belgian strong ale.

Storage & shelf life

• Keep unopened sachets in a dry place, cool to ambient — ideally 5–15 °C.
• It keeps for a minimum of 2 years from production while the seal is unbroken and it's stored as above.
• Opened: seal what's left against air and moisture, refrigerate at 0–10 °C and use it promptly.

Food information

• Food business operator: WHC Lab Limited, Ballinree House, Prospect Upper, Newcastle, Co. Wicklow, A63 HK02, Ireland
• Name: Dry brewing yeast
• Ingredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %
• Allergens: no added allergens (WHC Lab safety data sheet)
• Net quantity: 11 g
• Storage: cool and dry, ideally 5–15 °C

Údaje o potravině (CZ)

• Název: Sušené pivovarské kvasnice
• Složení: kvasnice (Saccharomyces cerevisiae) 98,8–99,2 %, emulgátor: sorbitan-monostearát (E491) 0,8–1,2 %
• Alergeny: bez přidaných alergenů (bezpečnostní list WHC Lab)
• Čisté množství: 11 g
• Skladování: v chladu a suchu, ideálně 5–15 °C
• Provozovatel potravinářského podniku: WHC Lab Limited, Ballinree House, Prospect Upper, Newcastle, Co. Wicklow, A63 HK02, Ireland

Good to know

• Diastatic, per WHC Lab. If you also brew with non-diastatic strains, keep your cleaning routine strict and your fermenters honest.
• One 11 g sachet of dry saison yeast.
• Ingredients such as this sachet are dispatched from our partner warehouse in the Czech Republic, separately from any equipment.

FAQ

What does diastatic mean?
A diastatic yeast can ferment carbohydrates that most brewing yeasts leave behind. That pushes attenuation up (80+ % here) and means over-attenuation and excess pressure are possible if the beer is packaged before it's truly finished.

What does Farmhouse Vibes taste like?
Bubblegum, pepper and fruit from its phenols and esters, with a silky-smooth mouthfeel from high glycerol production, according to WHC Lab.

How many sachets for 20 L?
One, two or three: at 50–150 g/hl you need 10–30 g for 20 L.

What temperature should I ferment at?
19–26 °C.