WLP655 Belgian Sour Mix 1

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Wild Yeast & Bacteria

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.

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Characteristics
Attenuation: 
70.00-80.00
Flocculation: 
Medium to Low
Alcohol Tolerance: 
Medium - High (8 - 12%)
Optimum Fermentation Temperature: 
80.00-85.00