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.
|Yeast Style||Sour Strains|
|Min Fermenting Temp||60|
|Max Fermenting Temp||75|
Customer ReviewsWrite a review
shipped on time, will be another year before I try the beer!
I made a recipe form Wild Brews using this yeast and some cherry puree._x000D_I sealed it up in a better bottle for 2 years. There is no cherry taste, and it's fairly acidic. It tastes ok, with teh trademark horse blanket Brett taste, and I have enough Lambic to last me for many months. _x000D_I can see making it again, and adding the puree a couple of months before bottling.
I like the Lambic I made with this last January. I kept the entire beer in the same better bottle for 18 months so the bacteria and Brett could eat the dead yeast. It has some sourness and some Lambic funk, and over all I am pleased. I'm curious to see how the taste changes in the bottles over the next 6 months
I am making a Cherry Kriek (Lambic) with this culture. I made the base wort and poured it into 6 gallon better bottle, and added the culture. I didn't need a blow off tube but it did form a nice Krausen. I'm going to let it sit for a year, then add cherries with pits and let it sit another year.
I used this in a Lambic I brewed about a year ago (they take 12-24 months by the way). I just added some fruit and will give it another 6-12 months before bottling it. It has a nice taste and sourness already and I am pleased with this activator. I'll report back when its bottled and consumed.