Wyeast’s QC Manager and World’s Tallest Microbiologist Greg Doss developed De Bom to create authentic Old- and New-World sour ale profiles but in a fraction of the time required by previous, less manly cultures. For best results, we recommend the following: no O2/aeration at beginning of fermentation; periodic dosing with O2 during fermentation to stimulate ethyl acetate production; frequent sampling to monitor development and complexity. Under optimum conditions, beers can be ready for consumption in 1-2 months
Beer Styles: Lambic, Geuze, Flanders Red Ale, American Sour Ale.
|Yeast Style||Sour Strains,Yeast Specialty|
|Min Fermenting Temp||80|
|Max Fermenting Temp||85|