Yeast
Brettanomyces lambicus — Wyeast
Wyeast
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Wyeast
- Product code
- 5526
- Form
- liquid
- Type
- wild
- Attenuation
- 78–84 %
- Temperature
- 16–24 °C
- Flocculation
- medium
- Alcohol tolerance
- 12 %
- STA1
- not published — treat as unknown
Description
The lambic Brettanomyces, giving a pie-cherry flavor and sourness alongside classic Brett character. It needs three to six months and other cultures alongside it to reach the Belgian profile.