A blend of Brett and Sacchraomyces yeasts as well as bacterial strains for sour beers, this is a cocci bacteria known for its souring capabilities through the production of lactic acid. It is a high diacetyl producer and is slow growing, so it is best when used with another yeast (this will not ferment beer completely on its own).
Attenuation: 0%
Flocculation: Low
Alcohol Tolerance: 8-12%
Optimum Fermentation
Temperature: anything over 70 F.s 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: 0%
Flocculation: Low
Alcohol Tolerance: 8-12%
Optimum Fermentation
Temperature: anything over 70 F.s 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.
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