Wallonian Farmhouse
| Brand: | The Yeast Bay |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this strain of STA1+ Saccharomyces cerevisiae imparts a slight earthy funk and tart character to the beer, and is a very mild producer of slightly spicy and mildly smokey flavor compounds. We recommend controlling the dryness by adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer. This strain exhibits high diastatic activity.
Brewing Properties of Wallonian Farmhouse
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
| Alcohol Tolerance The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting. |
Medium% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
81-100% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
High |
| Optimal Temperature The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range. |
68-78° F (20-26° C) |
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are owned by their respective owners.