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The Yeast Bay - Farmhouse Sour Ale (WLP4675)

The Yeast Bay - Farmhouse Sour Ale (WLP4675)

  • $11.99

Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that will complement the complex esters of The Yeast Bay's unique farmhouse/saison yeast strains, but without the Brettanomyces funk.

This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.

Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending upon the fermentation temperature. Higher mash and fermentation temperatures will produce elevated levels of acidity. Approximately 53 billion cells/vial.

Temperature: 75-80°F
Attenuation: 90%+
Flocculation: Medium-Low

Source: The Yeast Bay