New addition from CROSSMYLOOF brewing.
French Saison’s a top fermenting ale yeast with a distinctive dry, peppery and citrus farmhouse ale vibe. Designed to work with maltose and simple sugars, it has high attenuation and can reach abv’s of up to 11%. It’ll finish off nice and clear too with good flocculation & ferments quite nicely between 17-28c. A more estery brew can be achieved at the higher end of fermentation temperatures.
SAISON STRAIN CLASSIFICATION: Saccharomyces cerevisiae.
RECOMMENDED TEMPERATURE RANGE: 62 – 82°F (17 – 28°C);
FLOCCULATION RATE: 68%;
Max brew strength per sachet in a 23 l brew – 7.6%/8.9% ABV (Double pitch if a higher abv is required)