Belgian Lambic Blend Wyeast - 3278

• Species : Ale
• Fermentation Temp Range 17° - 24° Celsius
• Apparent Attenuation Range (%) : 70-80
• Flocculation : Variable
• Alcohol Tolerance : 11%

Pitching/Fermentation 

• This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Notes 

• This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region.
• Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders.
• Propagation of this culture is not recommended and will result in a change of the proportions of the individual components.

Best Styles 

• Wild Specialty Beer, Lambic, Gueuze, Flanders Red Ale.

Looking for a Liquid or Dry Yeast Substitution?

• The following are some suggestions:
• Liquid Yeast Substitution :
• Brettanomyces lambicus, Pediococcus
• Dry Yeast Substitution : N/A