Yeast
Brettanomyces lambicus — Brewing Science Institute
Brewing Science Institute
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Brewing Science Institute
- Product code
- B. lambicus
- Form
- liquid
- Type
- wild
- Attenuation
- 73–74 %
- Temperature
- 21–27 °C
- Flocculation
- low
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
Brettanomyces lambicus at full strength, from a Trappist brewery in the Gaume: the horse-blanket end of the funk spectrum and the slowest of BSI's Bretts to show its hand. A classic secondary culture for Belgian and lambic-style beers.