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Belgian Sour Mix 1

  • Yeast: Specialty/Belgian
  • Yeast: Wild Yeast/Bacteria

ATTENUATION :

70% - 80%

FLOCCULATION :

Low to Medium

ALCOHOL TOLERANCE :

Medium to High (8-12%)

FERMENTATION TEMPERATURE :

80° - 85° F
27° - 29° C

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Description

A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

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  • Part No:

    WLP655

  • Part Name:

    Belgian Sour Mix 1

  • Type:

    Core
  • Flanders Red Ale
  • Lambic
  • Wild Specialty Beer