Wyeast 5526 Brettanomyces Lambicus

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Product details

Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct Brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F

Additional information

SKU Y5526
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
Yeast Format Liquid
Flocculation Medium
Min Fermenting Temp 60
Max Fermenting Temp 75

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Wyeast 5526 Brettanomyces Lambicus

Wyeast 5526 Brettanomyces Lambicus