dougdecinces
Well-Known Member
A couple days ago when I was visiting my family in Los Angeles for Christmas, I went to Ladyface Brewery. I was blown away by their Biere De Garde and decided I wanted to make one of my own. The more research I did, though, the more confused I got. Mainly I was at a loss as for what yeast to use. I liked the yeast Ladyface used. It was low in phenols and gave off loads of fruity flavors--especially bubblegum.
I actually ended up asking the brewery what yeast they used. They were nice enough to respond:
Thank you for your inquiry. We share the same love of that beer. Like most farmhouse ales, it is historically dependent on the local flora and fauna or house strains of each brewery. For the few batches we have made, we have used a farmhouse strain. We like S-26 because of its earthy, spicy qualities. We also add about 5% flaked corn for body texture. The description form the lab is as follows:
S-26 Farmhouse Ale
74-79% apparent attenuation variable flocculation 70-95°F fermentation range
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery
finish. A perfect strain for farmhouse ales and saisons.
Very high alcohol tolerance
But this lab also has a Bière de garde yeast which is similar. I'm sure Wyeast has several Belgian strong ale yeast strains that can be used as well:
S-25 Bier de Garde
74-79% apparent attenuation low flocculation 70-95°F fermentation range
Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness.
Finishes dry and slightly tart. Ferments well with no sluggishness.
Very high alcohol tolerance
Hope this helps, and good luck on your brew!
I've never heard of either of these strains and an internet search proved fruitless. Are these just shop terms for Wyeast or White Labs strains? Any advice would be appreciated.
I actually ended up asking the brewery what yeast they used. They were nice enough to respond:
Thank you for your inquiry. We share the same love of that beer. Like most farmhouse ales, it is historically dependent on the local flora and fauna or house strains of each brewery. For the few batches we have made, we have used a farmhouse strain. We like S-26 because of its earthy, spicy qualities. We also add about 5% flaked corn for body texture. The description form the lab is as follows:
S-26 Farmhouse Ale
74-79% apparent attenuation variable flocculation 70-95°F fermentation range
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery
finish. A perfect strain for farmhouse ales and saisons.
Very high alcohol tolerance
But this lab also has a Bière de garde yeast which is similar. I'm sure Wyeast has several Belgian strong ale yeast strains that can be used as well:
S-25 Bier de Garde
74-79% apparent attenuation low flocculation 70-95°F fermentation range
Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness.
Finishes dry and slightly tart. Ferments well with no sluggishness.
Very high alcohol tolerance
Hope this helps, and good luck on your brew!
I've never heard of either of these strains and an internet search proved fruitless. Are these just shop terms for Wyeast or White Labs strains? Any advice would be appreciated.
