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