3278 - Belgian Lambic Blend Contains a selection of Saccharomyces add non-Saccharomyces which include Belgian style wheat beer yeast, Sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms, which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below.
Flocculation - low to medium Apparent attenuation 65-75%. Optimum Fermentation Temperature:(63-75 F, 17-24 C)
The ACTIVATOR(TM) has an average of 100 billion cells of pure liquid yeast ready to pitch, plus nutrients.
