New Lalbrew Farmhouse yeast

[Bolt]

Thank you, I grew up in the countryside and I use its gifts. My grandmother taught me a lot about herbs, plants, frutis.
Currants are great, expressive and tasty. You can try currant leaves, they are interested in the aroma.
I have plans to:
Saison+wood+European blueberry(This is fine name? Vaccinium myrtillus)
Saison+Wood of fruit trees+Currant, cherry and rapsberry leaf
Saison+wood and Wildflowers herbs.
I love wild beer

 

[Miraculix]

Thank you, I grew up in the countryside and I use its gifts. My grandmother taught me a lot about herbs, plants, frutis.
Currants are great, expressive and tasty. You can try currant leaves, they are interested in the aroma.
I have plans to:
Saison+wood+European blueberry(This is fine name? Vaccinium myrtillus)
Saison+Wood of fruit trees+Currant, cherry and rapsberry leaf
Saison+wood and Wildflowers herbs.
I love wild beer

Try something from Browar Spoldzielczy, they have often strange combinations and are usually quite good!

 

[Bolt]

Yep Browar spółdzielczy have nice beer, ice beer is my next step, I will try make ice wild saison.
Browar spółdzielczy employs and supports people with disabilities. I am a neuropsychologist and I love such things.

 

[duncan_disorderly]

Thank you, I grew up in the countryside and I use its gifts. My grandmother taught me a lot about herbs, plants, frutis.
Currants are great, expressive and tasty. You can try currant leaves, they are interested in the aroma.
I have plans to:
Saison+wood+European blueberry(This is fine name? Vaccinium myrtillus)
Saison+Wood of fruit trees+Currant, cherry and rapsberry leaf
Saison+wood and Wildflowers herbs.
I love wild beer

Can you explain what type of wood you use and how you use it?

And how you use the leaves?

Cheers!

 

[Bolt]

When a storm broke down an old orchard, about 100 years old. I collected apple, pear, cherry and cherry wood. I cut 2cm2 cubes, and dried for 2 years. Then I roasted them to different levels. It's an experiment.
I collect healthy and nice leaves and add them to the beer. grape leaves are ideal for wrapping meat etc.

In other Beer I use french oak cube 1x1cm. 50-60g on 15l Beer.

 

[duncan_disorderly]

When a storm broke down an old orchard, about 100 years old. I collected apple, pear, cherry and cherry wood. I cut 2cm2 cubes, and dried for 2 years. Then I roasted them to different levels. It's an experiment.
I collect healthy and nice leaves and add them to the beer. grape leaves are ideal for wrapping meat etc.

In other Beer I use french oak cube 1x1cm. 50-60g on 15l Beer.

Fantastic. Thanks for the inspiration.

 

[Bolt]

Quadrupel on this yeast? Why not!
27BLG on start
1day 21C
2days 22C
3-4Days 24-25C
Now planning to heat up to 27.
Incredibly fast yeast...currently the beer is 9.5 BLG. It is extremely peppery, clove and cardamom. Unfortunately, it has very few esters

 

[Miraculix]

Yay pepper! Nay clove... (At least in a saison for me).

 

[Bolt]

Pepper is rly nice, spicy, fresh perfect.
27 and now i feel fruits.
Time heat to 29 and end on this temperatur.

 

[Bolt]

The strength of these yeasts is amazing. I left for three days. The thermostat broke down, at most 30h 34C. Then jumps 24-28C. I came back and stabilized the temperature at 27-28C. The smell was odd, lots of ripe mango and overripe tropical fruit. Some strange aroma. I wanted to throw it away because I thought the yeast had gone into shock. However not, today measure BLG 6.2. The little monsters made it...
Itd time to add baked pery?

 

[Shenanigans]

Any more results to post on this yeast?
Local homebrew shop has it on offer for about $2 and not out of date until the start of next year so am tempted to pick up a pack.
Doesn't have to be for a saison.

 

[Bolt]

I bottled a quadruple yesterday. It promises to be very interesting. spicy, fruity etc. I add baked pear and geranium+oak.

 

[beervoid]

Any more results to post on this yeast?
Local homebrew shop has it on offer for about $2 and not out of date until the start of next year so am tempted to pick up a pack.
Doesn't have to be for a saison.

Used it in a saison, wasnt blown away.
Whatever esters it brings to the table it was very mild and I fermented on the hotter side.

 

[GoodTruble]

I brewed a Christmas Gruit with it, and thought it served that beer style very well. (And a lot favorable feedback from people who tried it).

It has a muted Belgian and earthy flavor.

I don't think it is a great saison yeast, but I would use it for wit or wheat beer (not a hefeweizen, just wheat). I think it would also be good for a pale ale where you want a subtle earthy funk.

 

[Bolt]

It's great yeast. try fermentation at 27-30C

 

[Shenanigans]

Thanks guys.
Sounds like it might do well in a Taras Boulba or Bitter XX clone.
If the attenuation doesn't go higher than 85% under normal conditions. (no sugar, mashing around 66 to 67oC and fermenting around 23 to 25 oC)

 

[GoodTruble]

Thanks guys.
Sounds like it might do well in a Taras Boulba or Bitter XX clone.
If the attenuation doesn't go higher than 85% under normal conditions. (no sugar, mashing around 66 to 67oC and fermenting around 23 to 25 oC)

I think it would be a good choice for either of those.

 

[Shenanigans]

I might just pick up a pack next week if it's still on offer and have a go at brewing a Taras Boulba for a low alcohol beer summer beer.

 

[Miraculix]

Managed to finally brew with my pack. Made a starter out of 3g dry yeast to get the cellcount for a 16 l batch. It is a smash, calypso hops for about 22 Ibus, half/half bittering/10 min addition.

I used Best A-XL which showed already during the boil the higher Proteinamount. I am hoping for a great foam stability!

 

[Shenanigans]

Managed to finally brew with my pack. Made a starter out of 3g dry yeast to get the cellcount for a 16 l batch. It is a smash, calypso hops for about 22 Ibus, half/half bittering/10 min addition.

I used Best A-XL which showed already during the boil the higher Proteinamount. I am hoping for a great foam stability!

I still didn't brew with my pack.
However, I did use it to bottle condition two beers about 2 weeks ago.
I finally got around to bottling a Flanders Red that was in the secondary for about 18 months and a Brett Saison that was in the secondary for about 6 months.

Last minute I realized it was probably a risk to bottle them without adding additional yeast. So I looked in my fridge and found an out-of-date pack of Farmhouse yeast.
The Brett Saison ended up at around 12.5% Abv. and according to yeast data sheet it has a tolerance of 13%.

So, I rehydrated the pack in 150ml water mixed it up and put 50ml in each bottling bucket. The other 50 ml I made a starter in malzbier/malto and saved for later.

Anyway 2 weeks later and both beers have decent carbonation but still need another week to finish I would say.

I'll report back if I manage to brew anything with the saved portion.

It doesn't appear to be a very popular yeast, probably because people are not sure what they should brew with it.

 

[Miraculix]

I still didn't brew with my pack.
However, I did use it to bottle condition two beers about 2 weeks ago.
I finally got around to bottling a Flanders Red that was in the secondary for about 18 months and a Brett Saison that was in the secondary for about 6 months.

Last minute I realized it was probably a risk to bottle them without adding additional yeast. So I looked in my fridge and found an out-of-date pack of Farmhouse yeast.
The Brett Saison ended up at around 12.5% Abv. and according to yeast data sheet it has a tolerance of 13%.

So, I rehydrated the pack in 150ml water mixed it up and put 50ml in each bottling bucket. The other 50 ml I made a starter in malzbier/malto and saved for later.

Anyway 2 weeks later and both beers have decent carbonation but still need another week to finish I would say.

I'll report back if I manage to brew anything with the saved portion.

It doesn't appear to be a very popular yeast, probably because people are not sure what they should brew with it.

I'm thinking about a triple experiment. Wanna evaluate be 256, lallemand abbey and maybe also a mix with farmhouse? I got 3 smaller fermenters free that I could use for this. Let's see how the one that's currently fermenting will turn out. Then I will be able to judge it and make a decision on the triple.

 

[DevilsCups]

Still have 3 packs of this that I'm waiting to use. Interested in getting something in the saison realm, but really want to avoid dipping back into diastaticus strains.

 

[Miraculix]

Still have 3 packs of this that I'm waiting to use. Interested in getting something in the saison realm, but really want to avoid dipping back into diastaticus strains.

I've also recently made some.... Well..... "Experiences" with bottles that remembered their previous content quite a bit too well. I'm also skipping the diastatic yeasts for now. Had to do the bleach bomb and boil everything that can be boiled thing to get rid of this.

 

[DevilsCups]

I've also recently made some.... Well..... "Experiences" with bottles that remembered their previous content quite a bit too well. I'm also skipping the diastatic yeasts for now. Had to do the bleach bomb and boil everything that can be boiled thing to get rid of this.

I've dealt with it in the past as well. I'd rather have a more underwhelming and different saison yeast profile (relatively speaking) than have to deal with that.

 

[Miraculix]

I've bottled the brew yesterday and wasn't that much impressed by the green beer. It's a smash, calypso with best a xl malt. I've had no experience with this high protein content barley variety but I think it has also a very high enzymatic power. I've mashed the 72c step in my hock kurz mashing schedule way longer than anticipated, Which resulted in a whooping attenuation of about 90%. From 1.043 down to 1.003. The yeast is not diastetic but still has high attenuation. That being paired with the overly long mash resulted in this attenuation me thinks. The beer itself does not taste thin at all. It actually tasted sweet, a bit acidic and slightly under hopped with it's 20-ish ibus.

Let's see how it tastes in two or three weeks and then in two months time.

Overall, I don't taste much saison character yet.

 

[dmtaylor]

I've bottled the brew yesterday and wasn't that much impressed by the green beer. It's a smash, calypso with best a xl malt. I've had no experience with this high protein content barley variety but I think it has also a very high enzymatic power. I've mashed the 72c step in my hock kurz mashing schedule way longer than anticipated, Which resulted in a whooping attenuation of about 90%. From 1.043 down to 1.003. The yeast is not diastetic but still has high attenuation. That being paired with the overly long mash resulted in this attenuation me thinks. The beer itself does not taste thin at all. It actually tasted sweet, a bit acidic and slightly under hopped with it's 20-ish ibus.

Let's see how it tastes in two or three weeks and then in two months time.

Overall, I don't taste much saison character yet.

I have found Calypso to be a very weak hop. Slight pear character but it’s barely there. Maybe if we used 100 grams at flameout or dry-hopped it might come through better, I hsve not tried this.

 

[Miraculix]

I have found Calypso to be a very weak hop. Slight pear character but it’s barely there. Maybe if we used 100 grams at flameout or dry-hopped it might come through better, I hsve not tried this.

I got about 80 g left, will be using it all for an apa or something like that. I taste nothing of the 10g I used for the 10 minute addition. But this wasn't supposed to be very hoppy anyway.

 

[Miraculix]

I've bottled the brew yesterday and wasn't that much impressed by the green beer. It's a smash, calypso with best a xl malt. I've had no experience with this high protein content barley variety but I think it has also a very high enzymatic power. I've mashed the 72c step in my hock kurz mashing schedule way longer than anticipated, Which resulted in a whooping attenuation of about 90%. From 1.043 down to 1.003. The yeast is not diastetic but still has high attenuation. That being paired with the overly long mash resulted in this attenuation me thinks. The beer itself does not taste thin at all. It actually tasted sweet, a bit acidic and slightly under hopped with it's 20-ish ibus.

Let's see how it tastes in two or three weeks and then in two months time.

Overall, I don't taste much saison character yet.

I had one of the bottles yesterday and it was a pleasant surprise, although it was young and warm.

Taste was a pleasant saison-type of taste. Without the nice lemon notes that some of the liquid strains can deliver but still clearly a saison. The beer was also already clear which I did not see coming. It was slightly acidic, which played well with the 20 ibus.

It even had decent head retention, Which I attribute to the best a XL malt. This malt is otherwise like a pilsner malt. I definitely would use it again but I would add something with a bit more flavour, like 30% Munich or Vienna or something along those lines.

Overall, this yeast seems to be a good alternative to get this saison character without the diastatic problems one might run into with for example belle saison.

This yeast has also much more character than belle btw.

 

[DevilsCups]

Very pleasant to read update @Miraculix. I'm excited to try it for myself!

 

[OakIslandBrewery]

I had one of the bottles yesterday and it was a pleasant surprise, although it was young and warm.

Taste was a pleasant saison-type of taste. Without the nice lemon notes that some of the liquid strains can deliver but still clearly a saison. The beer was also already clear which I did not see coming. It was slightly acidic, which played well with the 20 ibus.

It even had decent head retention, Which I attribute to the best a XL malt. This malt is otherwise like a pilsner malt. I definitely would use it again but I would add something with a bit more flavour, like 30% Munich or Vienna or something along those lines.

Overall, this yeast seems to be a good alternative to get this saison character without the diastatic problems one might run into with for example belle saison.

This yeast has also much more character than belle btw.

Thanks for the great taste test and your helpful descriptions of your beer.

I just brewed a Saison using belle but will try your yeast selection next time.

I use a small amount of Munich in my recipe. It seems to round out the flavors more.