Wyeast L5526 Brettanomyces Lambicus image-1
Wyeast L5526 Brettanomyces Lambicus image-1
Wyeast

Wyeast L5526 Brettanomyces Lambicus

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Description
Brettanomyces Lambicus. A 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 and may form pelicle 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: low, 60-75 deg. F.

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