Wyeast 5526 Brettanomyces lambicus System
- Description
- This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct 'Brett' character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
- Type
- Ale
- Form
- Liquid
- Flocculation
- Medium
- Attenuation
- 70-80%
- Temp Range
- 60-75 °C
- Used in
- 0 Recipes