Lambics, Geuze, Sours, Berliner Weisse
Species : Souring Bacteria
Fermentation Temp Range (°F) : 70-75
Apparent Attenuation Range (%) : 75-82
Flocculation : Low
Alcohol Tolerance : up to 10%
Pitching/Fermentation : Lactic acid bacteria isolated from a Belgian brewery.
Notes : This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Best Styles : Lambics, Geuze, Fruit Lambic, Sours, Berliner Weisse
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 677
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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