← Yeast
LalBrew Farmhouse
Lallemand · ale · Dry
Lallemand's farmhouse/saison strain, sitting alongside Belle Saison. Rustic, expressive ester and phenolic character that tolerates high fermentation temperatures, and crucially STA1-negative so it's safe in the package.
3 brews
About
A farmhouse-style ale yeast positioned alongside Belle Saison in Lallemand's lineup, with a slightly different ester and phenolic profile. It suits saisons, farmhouse ales and any Belgian-adjacent style that wants rustic, expressive character, and tolerates high fermentation temperatures without throwing off-flavours. Unlike many saison strains it is diastaticus-negative (the STA1 gene has been removed), so there's no risk of over-attenuation or over-carbonation after packaging.
Specs
- Attenuation
- 78–84%
- Flocculation
- Low
- Temperature
- 22–30°C
- Optimal
- Start 22°C, free-rise to 26–28°C
- Alcohol tolerance
- 13% ABV
- Ferment time
- 7–14 days
- Pitch rate
- 50–100 g/hL; 1 pack for up to 20 L at <1.065 OG
- Form
- Dry
Recipe pairing
- Grains
- Light grain bills; wheat, rye and spelt complement the rustic character
- Hops
- Czech Saaz, Styrian Goldings
- Adjuncts
- Optional sugar for dryness; pairs well in mixed-fermentation with Brett or sour cultures
- Suited to
- Saison, Farmhouse Ale, Belgian Pale Ale, Table Beer, Wild Specialty Beer
Brewing tips
- Start at 22°C and allow a free-rise to 26–28°C for full farmhouse character.
- Like most saison strains, it risks stalling below 20°C mid-ferment, so keep it warm.
- STA1-negative, so safe for bottle conditioning without the gushing risk of true diastaticus saison strains.
- Works well in mixed-culture ferments alongside Philly Sour or a wild starter.
Handling & storage
- Rehydration
- Dry pitching is preferred — sprinkle evenly onto the wort surface as the fermenter fills. Rehydration is not required and gives no performance benefit for this strain.
- Storage
- 2–8°C.
- Shelf life
- 2 years refrigerated.
In your brews
Used in 3 batches 2025-09-06 → 2026-05-18
Attenuation (achieved) 76–82% spec 78–84%
Avg ferment temp 22°C range 22–30°C
ABV range 4.5–6.4% 3 measured