Brettanomyces Lambicus Wyeast - 5526

• Species : Brett
• Fermentation Temp Range 15° - 24° Celsius
• Apparent Attenuation Range (%) : Very High
• Flocculation : Medium
• Alcohol Tolerance : 12%

Pitching/Fermentation 

• This is a wild yeast strain isolated from Belgian lambic beers.

Notes 

• It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks.
• To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria.
• It generally requires 3-6 months of aging to fully develop flavor characteristics.

Best Styles 

• Lambics, Geuze, Fruit Lambic, Belgian Style Beers.

Looking for a Liquid or Dry Yeast Substitution?

• The following are some suggestions:
• Liquid Yeast Substitution :
• White Labs 653?
• Dry Yeast Substitution :
• n/a