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Brettanomyces Lambicus Activator 5526

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Brettanomyces Lambicus Activator 5526

SKU: Y5526

Description

Details

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

Attenuation: very high

Temperature Range: 60-75 F (15-24 C)

Alcohol Tolerance: approximately 12% ABV

Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

Details & Instructions

Additional Information

Ideal Temperature Range (°F) 60-75F (15-24C)
Attenuation (%) Very High
Flocculation Medium
Alcohol Tolerance (%) 12

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