Wild yeast isolated from cultures in the Brussels region. Classic sweaty horse hair character for gueuze, lambics, and sour browns.
Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F
|Yeast Disclaimer||We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.|
|Yeast Style||Sour Strains|
|Min Fermenting Temp||60|
|Max Fermenting Temp||75|