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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 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. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.Recommended styles: 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 80

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