Belgian Lambic Blend Wyeast
Species : Ale
Fermentation Temp Range (°F) : 63-75
Apparent Attenuation Range (%) : 70-80
Flocculation : Variable
Alcohol Tolerance : 11%
Pitching/Fermentation : This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
Notes : 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.
Best Styles : Wild Specialty Beer, Lambic, Gueuze, Flanders Red Ale
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : Brettanomyces lambicus, Pediococcus
Dry Yeast Substitution : n/a
Want to make a Yeast Starter?
Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter