Ontario Farmhouse Ale Blend
A combination of a rustic, earthy, fruity Saccharomyces strain we isolation from Ontario strawberries, with two subtly fruity and funky Brettanomyces strains isolated from Ontario wine barrels.
A true expression of terroir. Attenuation: 80%+ // Optimum Temp: 22-27ºC // Alcohol tolerance: Medium // Flocculation: Low
Do I need to make a starter?
The pitch rate provided is suitable for primary fermentation of standard gravity beers (<1.065 SG). However, for high gravity beers or when the yeast is close to or past the expiry date,
we do recommend making a yeast starter.