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WLP4046 - Simonaitis Lithuanian Farmhouse Ale Yeast

Rating:
80% of 100

This culture is a single strain of Saccharomyces cerevisiae, isolated from a Lithuanian Farmhouse mixed culture (which originally containing multiple strains of Saccharomyces cerevisiae and Lactobacillus sp.) kindly provided by Julius Simonaitis via Lars Garshol (click here for Lars' blog).


Across a wide temperature range this culture will throw an intriguing mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice (passionfruit, orange, guava) and produces distinct spicy/earthy/herbal undertones.


While not a “kveik” strain, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 35 ºC and a high alcohol tolerance (>10%).


*KegLand Team Favourite!!



We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year.
Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.

$14.95
Availability: Out of stock
SKU
KL14700
or 4 interest-free payments of $3.74
Learn more
Special Order Only

WLP4046 - Simonaitis Lithuanian Farmhouse Ale Yeast

This culture is a single strain of Saccharomyces cerevisiae, isolated from a Lithuanian Farmhouse mixed culture (which originally containing multiple strains of Saccharomyces cerevisiae and Lactobacillus sp.) kindly provided by Julius Simonaitis via Lars Garshol (click here for Lars' blog).


Across a wide temperature range this culture will throw an intriguing mix of orange, tropical fruit and stone fruit esters that is reminiscent of POG Juice (passionfruit, orange, guava) and produces distinct spicy/earthy/herbal undertones.


While not a “kveik” strain, it handles high temperatures and high gravity worts well, with an upper fermentation temperature of 35 ºC and a high alcohol tolerance (>10%).

Attenuation 76% - 82%
Flocculation High
Optimum Temperature 24°C - 35°C!!!




Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 
Store this vial in refrigerator, and remove 3-6 hours priot to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. 
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.


 

More Information
Custom Order StatusSpecial Order Only
BrandYeast Bay
AttenuationMedium 75% - 90%
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