Yeast Bay WLP4675 Farmhouse Sour Ale Liquid Yeast
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 complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk.
This blend contains two farmhouse/saison Saccharomyces cerevisiaeisolates, 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 primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity.
Approximately 53 billion cells/vial.
- Temperature: 70 - 78 ºF
- Attenuation: 80-90%
- Flocculation: Medium-Low
We send out liquid yeast at the beginning of the week and include a cold pack during warm months to ensure freshness.