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Wyeast 3763 Roeselare Ale Blend

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Product details

A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures. Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F

Additional information

SKU Y3763
Yeast Style Sour Strains
Yeast Format Liquid
Flocculation Low
Min Attenuation

80

Min Fermenting Temp

65

Max Fermenting Temp

85

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Wyeast 3763 Roeselare Ale Blend

Wyeast 3763 Roeselare Ale Blend