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Wyeast 3278 Lambic Blend


SKU# Y3278

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Wyeast 3278 Lambic Blend is a combination of Belgian style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria for producing lambic-style ale.


Availability: In stock

Wyeast 3278 Lambic Blend - Beer Yeast

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Product 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
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleN/A
Min Fermenting Temp63
Max Fermenting Temp75
Min Attenuation %70
Max Attenuation %80
4.8 / 5.0
8 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
yep.. it is Wyeast 3278
Well packed for shipping. Kicked off as expected. Still fermenting.
December 23, 2015
Way too soon to tell.
I was prompted by an email to review this yeast/ bacteria blend. But Lambics take over a year to develop and I bought it about a month ago soooooooo......so far so good?
November 27, 2015
Time will tell
So far so good.
November 1, 2015
nice and funky
It's about what you would hope for in a lambic without the scariness of dealing with an open fermentation. I plan on making yearly lamics from here on out, and i will be using this blend in those future batches.
October 7, 2013
No problems
I just pitched this yeast a week ago into the Dawson's Kriek kit and everything seems to be going as intended. The day before brewing, I let warm to room temp and smacked. Nicely swollen package when it was time to brew. Cooled wort and pitched. I kept fermentation temp around 72 and it took off about a day later. I will edit this when samples and tastings are made, but it is going to be a LONG year :)
October 21, 2012
Great for Lambics
I love this yeast blend. I use it in all of my lambics (not other sours, mind you - that's what 3763 is for) and have won several golds, blues and trophies for my extract lambics. 3278 went to the mini-BOS is the final round of the 2012 NHC.I'd have to say that is quite a stamp of approval!
August 28, 2012
Sampled out of the carboy from an extract wheat beer batch brewed five months ago and it is sour and dry... expecting it to be wonderful once it is carbonated! I couldn't be happier! I'm planning on racking another batch (sour brown) on top of the bacteria cake once I get this one bottled.
January 18, 2012
I brewed my first extract p-lambic with this beer last year.I just tasted it this last week very awesome flavor. I have also added other bugs.Nice barnyard / Cherry pie flavor.I am getting ready to to a another all grain lambic and will definitely use this combo again.
February 23, 2011
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Browse 3 questions Browse 3 questions and 11 answers
Should I oxygenate the wort before pitching?
A shopper on Mar 23, 2017
BEST ANSWER: I didn't and had a robust fermentation period. I will test my lambic in April 2017. It has been bottle conditioning for almost a year. It was brewed 2 years ago. Fingers crossed and good luck to you.
Can this be pitched after fermentation has taken off using Nottingham?
A shopper on Nov 28, 2016
BEST ANSWER: When I'm making (P)Lambics I make them as an ale first usually using a Belgian Ale strain. Then two weeks later I add fruit and pitch Wyeast Lambic strain. So the answer is Yes you can pitch this after fermentation has started with another strain, but you might not want to wait too long unless you're adding with juice or fruit otherwise it might not have enough sugar to consume to develope any tartness.
I read somewhere that using bacteria such as Brett requires you to buy new brewing equipment (racking cane, etc.) for items that are not made of stainless steel or glass. This is due to it being impossible to eliminate the bacteria after contact. Is this correct?
C R on Oct 12, 2015
BEST ANSWER: Just to be pedantic, Brettanomyces is yeast, not bacteria. I don't worry about cross-contamination: because yeast and bacteria are ubiquitous, they will be on my equipment whether or not I've made an alternative brew. I just sanitize and carry on.

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