Farmhouse Sour Ale
| Brand: | The Yeast Bay |
|---|---|
| Type: | Blend |
| Packet: | Liquid |
| Contains Bacteria? | Yes |
| Species: | Saccharomyces cerevisiae, Lactobacillus brevis, Lactobacillus delbruecki |
| STA1 gene: | Yes |
| Comparison | Compare with other yeast |
Description
This blend contains two farmhouse STA1+ Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbrueckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while the Lactobacillus strains will produce a balanced acid profile. This blend exhibits high diastatic activity.
#grapefruit #orange #zest #easthy #spicy
Brewing Properties of Farmhouse Sour Ale
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-High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
80-100% |
| 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. |
70-78° F (21-26° C) |
Common Beer Styles using Farmhouse Sour Ale
These are the most popular beer styles that make use of the Farmhouse Sour Ale yeast:
Sours & Farmhouse Ale
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.