[Megary]

Anyone yet?  I can't really find much practical user information on this "hybrid" Saison yeast.  Maybe because it's not widely available??  I've read Lallemand's web page and it sounds interesting, but don't they all? 

If anyone has any firsthand knowledge, good or bad, I'd be grateful.

[Drewch]

Anyone yet?  I can't really find much practical user information on this "hybrid" Saison yeast.  Maybe because it's not widely available??  I've read Lallemand's web page and it sounds interesting, but don't they all? 

Following.

I'm hoping to try this one out soon, too.

[dmtaylor]

I found some early data beginning to roll in at the following link.  Looks like we can expect average attenuation of about 82-83%.  Not the 90-something of some other saison strains, but still relatively high enough.

https://www.homebrewtalk.com/threads/new-lalbrew-farmhouse-yeast.693397/#post-9224224

[Drewch]

Sounds like gist of it is: run it hot (25-30) and use some simple sugar adjunct if you want it to finish as low as a "normal" saison.

[Cliffs]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

[denny]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

Have you used it?

[dmtaylor]

I don't necessarily need my saisons of, say, OG 1.055 to turn out being 7% ABV.  Maybe I prefer one of a reasonably higher FG and lower ABV.

[neuse]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

I feel that those who bottle condition should be concerned about diastaticus - possible bottle bombs.

[Megary]

For me, it's mainly about the taste and how fermentation temperature might influence the finished beer.

Just looking at Lallemand's site, Farmhouse is nearly the same as Belle Saison on the "Flavor Wheel", with the big exception being that Farmhouse apparently is capable of some Tropical Fruit flavors.  Interesting.

[Cliffs]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

Have you used it?

dont see a reason to. There are already wonderful saison yeasts on the market, and I prefer my saisons highly attenuated

[narvin]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

I feel that those who bottle condition should be concerned about diastaticus - possible bottle bombs.

When I bottle Belgian beers, I use Belgian bottles because I aim for high carbonation, but I've never seen any surprising over-carbonation with the Dupont yeast specifically.  Not all diasaticus strains are equal, and there are other genes that regulate the STA1 behavior.

[erockrph]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

I feel that those who bottle condition should be concerned about diastaticus - possible bottle bombs.

When I bottle Belgian beers, I use Belgian bottles because I aim for high carbonation, but I've never seen any surprising over-carbonation with the Dupont yeast specifically.  Not all diasaticus strains are equal, and there are other genes that regulate the STA1 behavior.

Right, if you're at FG before bottling then you have nothing to worry about. Yeast can only create as much carbonation as the fermentable extract will allow. You just need to make sure that fermentation is finished before bottling.

[denny]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

Have you used it?

dont see a reason to. There are already wonderful saison yeasts on the market, and I prefer my saisons highly attenuated

If you haven't used it, how do you know there's no reason to use it?

[neuse]

the only reason to use this yeast is if you're worried about diastatic cross contamination-a legitimate worry on the commercial side, but Im not sure how concerned us homerewers need to be

I feel that those who bottle condition should be concerned about diastaticus - possible bottle bombs.

When I bottle Belgian beers, I use Belgian bottles because I aim for high carbonation, but I've never seen any surprising over-carbonation with the Dupont yeast specifically.  Not all diasaticus strains are equal, and there are other genes that regulate the STA1 behavior.

Right, if you're at FG before bottling then you have nothing to worry about. Yeast can only create as much carbonation as the fermentable extract will allow. You just need to make sure that fermentation is finished before bottling.

I can't say from experience because I avoid diastaticus strains, but I've read about it. Apparently, cross contamination of a non-diastaticus yeast with just a little diastaticus yeast left from a previous batch can cause a problem. Continued enzyme action and fermentation can be very slow and not be noticed when taking gravity samples three days apart. I read everything I can find about it - maybe it will turn out to be a myth?

[denny]

I don't know if it's a myth, but I haven't heard of any homebrewers having a problem because of it.