Wallonian III Farmhouse
| Brand: | The Yeast Bay |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Saccharomyces cerevisiae var dia. |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
This is a single strain of STA1+ Saccharomyces cerevisiae isolated from a well-known brewery hailing from the Walloon region of Belgium and exhibits a balanced profile of esters and phenols. This yeast is similar to a classic saison strain offered by many other yeast manufacturers, without the slow/low attenuation and stalling issues often observed in those cultures. This strain exhibits moderate-high diastatic activity.
Brewing Properties of Wallonian III 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. |
High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
86-94% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-Low |
| 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. |
68-80° F (20-27° C) |
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