Description
Belgian Sour Mix 1. A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.
Attenuation: 70-80%
Flocculation: Medium to Low
Alcohol Tolerance: Medium – High (8 – 12%)
Optimum Fermentation Temperature: 80-85F
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