In Lallemand’s standard conditions wort at 20°C (68°F) LalBrew Farmhouse™ yeast exhibits:
Vigorous fermentation that can be completed in 5 days.
High Attenuation and Low Flocculation.
Aroma and flavor is tropical fruit, and pepper.
Note: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging.