Wyeast Labs Brettanomyces lambicus - 5526
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry-like flavor and sourness along with distinct 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.
- Flocculation: Medium
- Apparent attenuation: Very High
- Optimum temp range: 60°-75° F
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