New Lalbrew Farmhouse yeast

[Steveruch]

I tried one of mine after eight days in the bottle. It's already carbed nicely and the half inch head lasted all the way to the bottom of the glass. I get nice peppery notes and some fruityness.

 

[MehNahMehNah]

I enjoyed reading through this thread and @Bolt really introduced some interesting concepts that reminded me of a beer from Black Lamb out of the country of Georgia; Black Lamb grape ale is a preindustrial beer made with raw ingredients from start to finish, the grain came from Beka Gotsadze's biodynamic farmed fields adjacent to his vineyards, the hops that grow along the river banks. The beer was fermented with the yeast from the wine making and bottle conditioned with grape juice.

I got a bottle as a gift a couple years ago and cellared it for almost a year before curiosity got me to drink it.

It was definitely rustic and defied any classification of beer I had before.

Back on topic, I'm posting because I have a dilemma: my frrment chamber is occupied and I 'needed' a light ale to put on tap. I was going to make the eponymous Cream of three crops with Lutra but when I went to get the flaked corn I found I had none. I subbed (in some desperation) wheat that I had on hand and mashed at 150°F using amylase and wound up with an OG of 1.053. All good, the garage will be mid eighties this week. But my harvested Lutra that worked so well a couple months ago may have lost it's viabilty because when I checked back four of five hours later there was no typical activity in spite of lots of nutrient and aeration prior to pitching. In case I severely underpitched I doubled up on flakes and sealed things up.

I have Voss but I'm not looking for those flavors from this lightly hopped beer. I have quite a few of this lallemand hybrid farmhouse and I'm wondering if just pitching a packet at this late stage might be the way to go, risk be damned?

 

[Pennine]

I enjoyed reading through this thread and @Bolt really introduced some interesting concepts that reminded me of a beer from Black Lamb out of the country of Georgia; Black Lamb grape ale is a preindustrial beer made with raw ingredients from start to finish, the grain came from Beka Gotsadze's biodynamic farmed fields adjacent to his vineyards, the hops that grow along the river banks. The beer was fermented with the yeast from the wine making and bottle conditioned with grape juice.

I got a bottle as a gift a couple years ago and cellared it for almost a year before curiosity got me to drink it.
View attachment 883727

It was definitely rustic and defied any classification of beer I had before.

Back on topic, I'm posting because I have a dilemma: my frrment chamber is occupied and I 'needed' a light ale to put on tap. I was going to make the eponymous Cream of three crops with Lutra but when I went to get the flaked corn I found I had none. I subbed (in some desperation) wheat that I had on hand and mashed at 150°F using amylase and wound up with an OG of 1.053. All good, the garage will be mid eighties this week. But my harvested Lutra that worked so well a couple months ago may have lost it's viabilty because when I checked back four of five hours later there was no typical activity in spite of lots of nutrient and aeration prior to pitching. In case I severely underpitched I doubled up on flakes and sealed things up.

I have Voss but I'm not looking for those flavors from this lightly hopped beer. I have quite a few of this lallemand hybrid farmhouse and I'm wondering if just pitching a packet at this late stage might be the way to go, risk be damned?

That's interesting about using amylase, that may be a good way to really dry out farmhouse to Belle Saison levels.

If you want a saison then definitely use the farmhouse. Be prepared though it's a flavorful one, but delicious. I am going to go grab one now actually.

 

[MehNahMehNah]

That's interesting about using amylase, that may be a good way to really dry out farmhouse to Belle Saison levels.

If you want a saison then definitely use the farmhouse. Be prepared though it's a flavorful one, but delicious. I am going to go grab one now actually.

I didn't set out to make one but I'm not opposed to having one on tap. I hope by morning if there's no kveik activity I'll be fine chucking the 'hybrid farmhouse' in there. Id let it go way longer than Lutra, and even then keg condition longer as well.

 

[Sipina]

In standard 5% ABV I have found that 2 weeks in primary and 4 weeks of bottle conditioning were enough to have a properly ripened beer for my taste to start opening bottles.

 

[MehNahMehNah]

Quick follow up I peeked under the wrapper of the fermented this morning and it looks like the additional flakes of dried Lutra are what it needed? A krausen is forming and finally there is the dance of yeasts visible.

Back to the hybrid saison yeast I've used Belle Saison on a 'traditional' 4% that I used pils and triticale in, dryhopping with Willamette. It was a nice brew, probably the best use of triticale I've done. I get the impression the hybrid farmhouse might be a little subdued in comparison but if I wanted to get 'creative' maybe with some herbs and/or spices or more distinctive dry hops in a higher gravity saison maybe this is the way to go. I'd prefer kegging but if I get really ambitious maybe I'd bottle. Too bad our old fig tree hasn't been as productive, I'd channel some of Bolt's creativity and mix that in.

 

[Sipina]

Quick follow up I peeked under the wrapper of the fermented this morning and it looks like the additional flakes of dried Lutra are what it needed? A krausen is forming and finally there is the dance of yeasts visible.

Back to the hybrid saison yeast I've used Belle Saison on a 'traditional' 4% that I used pils and triticale in, dryhopping with Willamette. It was a nice brew, probably the best use of triticale I've done. I get the impression the hybrid farmhouse might be a little subdued in comparison but if I wanted to get 'creative' maybe with some herbs and/or spices or more distinctive dry hops in a higher gravity saison maybe this is the way to go. I'd prefer kegging but if I get really ambitious maybe I'd bottle. Too bad our old fig tree hasn't been as productive, I'd channel some of Bolt's creativity and mix that in.

The Farmhouse has a noticable character, no need to add spices, however it does go very good with spices. I love my recent brew with it adding a good amount of orange peel. Brews with noticable coriander were very nice as well.

If you want a very dry beer make sure to mash low to get very fermentable wort.

Ferulic acid rest is another way to get more character from the yeast.

 

[MehNahMehNah]

I'm not familiar with a ferulic acid rest although it would be interesting. Banana and clove flavors in a saison would be... odd.

As far as the beer that brought me into this thread to contemplate pitching a packet of Farmhouse I just kegged it. FG went completely to 1.000 which I've never gotten with any beer or yeast, and I've not dabbled with Brett or experienced an infection. The sample didn't taste 'off' and I'll probably harvest the lutra from the fermenter and keep it separate in case I've gotten some fortunate cohabitant in there. I'll be taking an extra step in sanitizing the carboy just in case for the future.

 

[Sipina]

Ferulic acid rest will create precursors for the yeast to make more phenols. It does not equate clove and banana. That depends on the yeast selection and it's management. Farmhouse is not prone to banana at all. You would get tropical fruit esters combined with peppery phenols which should suit a saison style beer very much.