Attenuation: 70.00 %
Min Temperature: 65.0 F
Flocculation: Medium Max Temperature: 72.0 F
Size: 50.28 ml Times Cultured: 0
Add To Secondary: TRUE Max Reuse: 5
Best For: Lambic, Berliner Weiss, Sour Brown and Gueze (secondary)
Notes: Bacteria for use in secondary. This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.
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