44%
Brettanomyces lambicus (Wyeast 5526) , SALE
150.48 SEK84.23 SEK
Lowest price in the last 30 days150.48 SEKShort or passed best before date.
Description
Article no.: 105526R
Short or passed best before date. For best results, we recommend making a Yeast Starter to propagate more yeast cells. Age is shown in the product name.
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun. 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.
Attenuation: mycket hög
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun. 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.
Attenuation: mycket hög
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
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Description
Article no.: 105526R
Short or passed best before date. For best results, we recommend making a Yeast Starter to propagate more yeast cells. Age is shown in the product name.
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun. 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.
Attenuation: mycket hög
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with disticnt brett character. Ferments best in worts with reduced pH after primary fermentation has begun. 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.
Attenuation: mycket hög
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
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