Wyeast Brettanomyuces & Lactic Cultures

Belgian Lambic Blend Activator Wyeast ACT3278
Wyeast Belgian Lambic Blend ACT3278: Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders. Temperature Range: 63-75° F (17-24° C);
Alcohol Tolerance: approximately 12% ABV;
Brettanomyces Bruxellensis Activator Wyeast 5112
 Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic “sweaty horse blanket” character of indigenous beers: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Temperature Range: 60-75° F (15-24° C); Alcohol Tolerance: approximately 12% ABV;
Brettanomyces Lambicus Activator 5526
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry-like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Temperature Range: 60-75° F (15-24° C);
Alcohol Tolerance: approximately 12% ABV;
Lactobacillus Activator Wyeast 5335
Lactobacillus Activator Wyeast: Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. Temperature Range: 60-95° F (15-35° C);
Pediococcus Activator Wyeast 5733
Pediococcus Activator Wyeast: Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. May cause “ropiness” with extended storage time. May produce low levels of diacetyl. Temperature Range: 60-95°F, 15-35C;


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