A blend of Brett and Sacchraomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Ideal for duplicating traditional spontaneous fermentations similar to those found in Belgian style ales. Contributes phenolic characteristics to beer.
Attenuation: 70-80%
Flocculation: Medium to Low
Alcohol Tolerance: 8-12%
Optimum Fermentation
Temperature: 80 to 85 degrees F.
Attenuation: 70-80%
Flocculation: Medium to Low
Alcohol Tolerance: 8-12%
Optimum Fermentation
Temperature: 80 to 85 degrees F.
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