Wyeast 5526 BRETTANOMYCES LAMBICUS. BB: 23/10/2019

This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

£11.49

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Description

STRAIN: 5526 BRETTANOMYCES LAMBICUS ™

Species: Brettanomyces bruxellensis

This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

 

This Wyeast strain is known by it’s old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. This strain remains known as B. lambicus because of the name’s historical relevance and unique profile.

Medium  FLOCCULATION
60-75F TEMPERATURE RANGE
12% ABV TOLERANCE

Good for styles:

Lambic, Gueuze, Fruit Lambic, Flander Red, Brett Beer, Mixed Fermentation Beer, Wild Speciality Beer, Mixed Fermentation Sour, Berliner Weisse

Pitch active hungry yeast everytime.  Smack-Pack Activator System

Additional information

Weight 0.3 kg

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