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We strongly recommend adding an ice pack to your liquid yeast order. We are located in Texas and even in the "winter" here it is sometimes hot enough here to harm yeast during shipment.

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Details

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. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. Recommended styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (unblended) Lambic.
Attenuation: Information Not Available
Flocculation: Information Not Available
Optimum Fermentation Temperature Range: 60 -95F
Alcohol Tolerance: approximately 9% ABV

Additional Information

Yeast Format Liquid
Brand Wyeast
Yeast Origin Belgium
Yeast Type Sour/Bacteria
Average Attenuation N/A

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