Brettanomyces Lambicus Activator 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.
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<b>Flocculation:</b> medium;<br>
<b>Attenuation:</b> very high;<br>
<b>Temperature Range:</b> 60-75 F (15-24 C);<br>
<b>Alcohol Tolerance:</b> approximately 12% ABV;<br>
<b>Styles:</b> Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.