Belgian Lambic Blend

Lambic culture of Saccharomyces Cerevisiar and a mixture of yeasts and bacterias. Blend of organisms helps create lactic flavor of Belgian Lambics.

Properties

Laboratory:

Wyeast Labs

Product ID:

3278

Type:

Ale

Form:

Liquid

Flocculation:

Low

Best For:

Belgian Lambic

Average Attenuation:

70 %

Minimum temperature:

17.2°C

Maximum temperature:

23.9°C