Farmhouse Sour Ale (WLP4675)
From: The Yeast Bay
Type: Blend • Packet: Liquid • Contains Bacteria? Yes
Species: Saccharomyces cerevisiae, Lactobacillus brevis, Lactobacillus delbruecki
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.
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.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
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