Description

The Yeast Bay Farmhouse Sour Ale:

Farmhouse 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 upon the mash and fermentation temperature and the IBU. Higher mash and fermentation temperatures and lower (0-5) IBU will produce elevated levels. Lower mash and fermentation temperatures and higher (10+) IBU will produce lower levels of acidity.

Approximately 53 billion cells/vial.

Attenuation: 80-90%
Flocculation: Medium-low
Optimum Fermentation Temperature: 70-78°F (21-26°C)