Details
This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures. Apparent attenuation: 70-80%. Flocculation: Variable. Optimum temp: 63°-75° F
Additional Information
| Manufacturer | Wyeast |
|---|---|
| Yeast Format | Liquid |
| Yeast Type | Sour Ale & Bacteria |
| Yeast Origin/Influence | Belgium |
| Max Fermenting Temp | 75 |
| Flocculation | N/A |
| Min Attenuation % | 70 |
| Max Attenuation % | 80 |
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