LalBrew Farmhouse - Hybrid Saison-Style Yeast 11g - Lallemand Outlet (best before 07.2026, but just as good after)

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LallemandSKU: 7787102699618

LalBrew Farmhouse by Lallemand is a non-diastatic hybrid yeast selected to produce traditional farmhouse and saisons. The yeast is the result of research and development work by Renaissance Yeast in Vancouver BC, Canada.

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Sale price32,00 kr Regular price65,00 kr
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Description

LalBrew Farmhouse 11 g – non-diastatic saison yeast (outlet)

LalBrew Farmhouse from Lallemand is a non-diastatic hybrid strain, selected to give traditional saison flavours and aromas to dry and delicious farmhouse ales all year round. The strain is STA1-negative and GMO-free, and does not carry the cross-contamination risk associated with typical saison strains.

This sachet is sold as outlet stock with a best-before date of 07.2026. Dry yeast stored cold keeps well long past the date, and the yeast is just as good afterwards.

Renaissance Yeast in Canada used classical, non-GMO methods to remove the STA1 gene, which gives saison yeast its diastatic activity. Normal sugar conversion was retained, so the yeast still produces dry saisons. Patented technology from the University of California Davis (USA) also ensures that the strain does not produce sulphurous flavours. LalBrew Farmhouse gives a traditional flavour and aroma with fruity notes, pepper and clove, and high attenuation.

Characteristics

  • clove, pepper and fruity notes
  • STA1-negative: does not break down dextrins, so there is no risk of over-attenuation and over-carbonation after packaging
  • no sulphurous off-flavours
  • high attenuation for dry saisons

Technical data

  • fermentation temperature: 22–30°C
  • attenuation: 78–84%
  • flocculation: low
  • alcohol tolerance: 13% ABV
  • pitching rate: 50–100 g per hl wort
  • pack size: 11 g

Specifications and instructions

Frequently asked questions about LalBrew Farmhouse

Is LalBrew Farmhouse diastatic?

No. The STA1 gene has been removed, so the yeast does not break down dextrins. There is no risk of over-carbonation in bottles and kegs, and no contamination of other beers.

What temperature should Farmhouse ferment at?

Lallemand states 22–30°C. Higher temperatures give more spice and fruit.

How much yeast do I need for 20 litres?

Lallemand recommends 50–100 g per hectolitre. For 20 litres of wort, that is 10–20 g, or one to two sachets.

Can I use the yeast after the best-before date?

Yes. Dry yeast that has been stored cold keeps well long past the date.

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