Description
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.
Attenuation: 80 to plus%
Flocculation: Low to High
Flocculation: Low to High
Alcohol Tolerance: 11% ABV
Optimum Fermentation Temp: 18-29°C
Optimum Fermentation Temp: 18-29°C
Cell Count: 100 Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your dry yeast. Ice Packs can be found below in the "Optional" section.
Perfect strain to ferment:
- Flanders Red Ale
- Oud Bruin
- Lambic
- Gueuze
- Fruit Lambic
- Mixed Fermentation Sour Beer
- Wild Specialty Beer