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  • The Yeast Bay Wallonian Farmhouse

The Yeast Bay Wallonian Farmhouse


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Product Description

The Yeast Bay Wallonian Farmhouse:

Isolated from a unique farmhouse-style ale that hails from the Walloon region of Belgium, this yeast is one of the funkiest "clean" yeast we have in our stable. It imparts a slight earthy funk and tart character to the beer, and is a very mild producer of some slightly spicy and mildly smokey flavor compounds.

This yeast exhibits absurdly high attenuation, resulting in a practically bone-dry beer. If desired, we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body and residual sweetness to the beer.

Use this yeast for any farmhouse style or experimental Belgian ale.

Attenuation: 81-88%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F (20-26°C)

Add a Cool Yeast Shipper to protect your yeast. To ensure optimum viability we recommend an ice pack for each vial of yeast. For extra protection insulated packaging is also available.

Product Reviews

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  1. Excellent Service, quick-starting yeast 5 Star Review

    Posted by on 13th Sep 2016

    I bought this yeast fresh (<1 month old) when Beer Grains received a new shipment from The Yeast Bay. I wanted to brew over the weekend, however their shipment was late! It was Thursday, and Jason pulled some strings to make sure I got my yeast on Friday morning. Excellent service!

    I'm using this strain for a dark farmhouse, pitched in tandem with The Yeast Bay Beersel blend. Due to a high OG and large volume, I made a two-step starter for the Wallonian, and my estimated pitch rate was 1 million cells/mL/ degree Plato, along with the Brett blend. This yeast's performance is the fastest I've seen to date: with pure O2 oxygenation, a thick krausen formed within three hours!! After 24 hours, the activity has not ceased. I'll try to post a review on the finished product.

    No brainer - this is the yeast you want to use for a well-performing farmhouse fermentation.

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