Wyeast 5526 Brett. Lambicus
Wilde yeast, isolated from Belgian Lambic beers.
- Flocculation: Medium
- Apparent attenuation: High
- Fermentation temperature: 15-24 °C
- Alcohol tolerance: Approx. 12% ABV
Beer Styles:
Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
Lambic beer yeast:
Ferments best when the pH value lowers after the first fermentation. This yeast is generally used with other wild yeast, lactic acid bacteria and Saccharomyces Cerevisae. It creates an certain sourness.
Smack Pack Activator:
Meant for the more experienced homebrewer or small microbrewery. There is a possibility for direct addition up to 20 litres of wort.
Contains 125 ml, culture medium included.
Wyeast beer yeast contains 3.5 times more yeast cells and is packed sterile in a special Smackpack.
Best before date: 0-6 months after production. It is possible to use the yeast after those 6 months, however, they need a longer start up time.
Wyeast yeast is ideal for bigger amount of wort and for beer brewers who want to avoid making a yeast starter.
| Fermentation type: | Wild yeast and bacteria |
|---|---|
| Recommended fermentation temperature: | 15-24°C |
| Yeast type: | Liquid |
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