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Wyeast Brettanomyces Lambicus 5526
Wyeast Brettanomyces Lambicus 5526

Wyeast Brettanomyces Lambicus 5526

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Brettanomyces lambicus Wyeast


Species : Brett
Fermentation Temp Range (°F) : 60-75
Apparent Attenuation Range (%) : Very High
Flocculation : Medium
Alcohol Tolerance : 12%

Pitching/Fermentation : This is a wild yeast strain isolated from Belgian lambic beers.

Notes : It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

Best Styles : Lambics, Geuze, Fruit Lambic, Belgian Style Beers

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 : White Labs 653?
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

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