Catalog: BBARL – ARL: The Southern Lager Yeast™
- Type: Saccharomyces pastorianus
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 88%-93%
- Estimated Final pH: 4.4-4.6
- Flavor/Aroma Profile: Clean, malty, bready, light citrus
- Flocculation: High
- Recommended Fermentation Temperature: 55-68ºF
Product Category: Local Yeast Project™
Local Yeast Project™ cultures are our hand-picked favorite Local Yeast Project™ strains that were originally sourced from local areas around the U.S. and the world. These cultures are a great opportunity for brewers interested in the areas they were sourced to create a house wild culture for brewing. The majority of Local Yeast Project cultures will be considered clean-fermenting, are highly attenuative and work best at normal ale temperatures.
Due to these culture’s wild nature, there will be variations in fermentation performance and flavor/aroma contributions batch to batch. Brewing with local wild cultures will be a fun and unique experience, but will be far more variable than with domesticated brewer’s yeast. This is an opportunity to get a truly local flavor by starting with a local wild culture and shaping it to your preferences and brewing profile.
Brian (verified owner) –
Be aware that this yeast is indeed aggressive. It will scrub out any spice additions added at boil unless in excess. Makes a great wheat style base for experimentation.
David (verified owner) –
I use this yeast in my blonde lager. It’s awesome and super clean when fermenting at 52. It will ferment the hell
out of your beer. Recommend going higher on your mash temp than you usually shoot for. Love it
I don’t really brew lagers but made a India Black Lager with this strain and absolutely love it. All who’ve tasted it like it as well. I wish it was available more often for homebrewers.
Shawn in San Francisco (verified owner) –
Ordered 6 different strains. Brewed the Maltose Falcons “Saison Experimentale” recipe and split into 6 buckets. All fermented ~70F. Arlington had a malty taste even though it was highly attenuated. At 12 weeks from bottling I just had another and noticed the flavor I am getting is like the sweet esters of an Abbey ale yeast. Might consider this for a Golden Abbey Ale or something similar.
Nick (verified owner) –
I used this recently for an American wheat and a pilsner. Low 60s for the wheat and mid-50s for the pils. I didn’t see the attenuation others have (more like 75%), but both came out clean and clear. I like this as a clean yeast. Next up, try to make it less clean with higher ferment temps!
ROB ROGERS –
I brewed a gruit with it, simple grain bill: 10 lbs – 70% maris otter, 25% rye wheat 5% flaked oats
added new growth pine tips – about 1.5 oz at 30 min. and about 1.5 oz at flameout
fermented it at 62 for the first day and dropped it to 55 until gravity was 1.020. brought it up to 67 for 2 days before kegging it.
i put it in the keg to condition but it stalled out. It seemed like it needed oxygen, so i transferred it back into the fermenter, aerated it, and it finished around 1.010. It has an amazing lager transparency, allowing all the nice biscuity grain flavor to shine, but brings a bit of the fruity notes of a kolsch as well, which is really nice. I LOVE IT!