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Farmhouse ale Beer & Spirits

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The Yeast Bay Farmhouse Sour Ale WLP4675

The Yeast Bay Farmhouse Sour Ale WLP4675

Yeast Bay Farmhouse Sour Ale 4675Farmhouse 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 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 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 ºFAttenuation: 80-90%Flocculation: Medium-LowAward Winning Recipes:A Cellarman and His Friends - 1st place; NHC First Round (2016)
£22.96incl. shipping
£7.96
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