SPECIAL ORDER. Allow 2 weeks for shipping. 5526 Brettanomyces lambicus. 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, and 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.

Additional Information:
Best used at temperatures of 68 degrees F or higher.

Technical Information:
Flocculation - medium; apparent attenuation low. (60-75