{"product_id":"whc-lab-farmhouse-vibes-saison-yeast","title":"WHC Lab Farmhouse Vibes · Diastatic Dry Saison Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eBubblegum, 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eDiastatic · Attenuation 80+ % · 19–26 °C · Low–medium flocculation · ABV tolerance 14 % · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eFarmhouse 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.\u003c\/p\u003e\u003cp\u003eAttenuation 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eSaison \/ farmhouse ale yeast, diastatic (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e80+ %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eLow to medium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e19–26 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDiastatic\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003eSaison, Belgian ale, Belgian pale ale, Belgian strong ale, sour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eWHC 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.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch 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.\u003c\/li\u003e\n\u003cli\u003eLet 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.\u003c\/li\u003e\n\u003cli\u003eClean 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.\u003c\/li\u003e\n\u003cli\u003ePart-used sachet? Seal it again, store it at 0–10 °C in the fridge and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing 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.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep unopened sachets in a dry place, cool to ambient — ideally 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eIt keeps for a minimum of 2 years from production while the seal is unbroken and it's stored as above.\u003c\/li\u003e\n\u003cli\u003eOpened: seal what's left against air and moisture, refrigerate at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eDiastatic, per WHC Lab. If you also brew with non-diastatic strains, keep your cleaning routine strict and your fermenters honest.\u003c\/li\u003e\n\u003cli\u003eOne 11 g sachet of dry saison yeast.\u003c\/li\u003e\n\u003cli\u003eIngredients such as this sachet are dispatched from our partner warehouse in the Czech Republic, separately from any equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eWhat does diastatic mean?\u003c\/strong\u003e\u003cbr\u003eA 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.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Farmhouse Vibes taste like?\u003c\/strong\u003e\u003cbr\u003eBubblegum, pepper and fruit from its phenols and esters, with a silky-smooth mouthfeel from high glycerol production, according to WHC Lab.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne, two or three: at 50–150 g\/hl you need 10–30 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat temperature should I ferment at?\u003c\/strong\u003e\u003cbr\u003e19–26 °C.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609881934,"sku":"BOP-2030","price":6.72,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2044_whc-lab-dry-brewing-yeast-farmhouse-vibes-11-g.jpg?v=1790201892","url":"https:\/\/brewtaurus.com\/en-cz\/products\/whc-lab-farmhouse-vibes-saison-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}