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All liquid yeast should be kept cool until use. A polar pack
is strongly suggested to keep the yeast cool during
shipping.
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Disclaimer: Wyeast orders ship by UPS Ground ONLY (no 3-day)
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3278 BELGIAN LAMBIC BLEND:
Contains a selection of Saccharomyces and 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. Flocculation - low to medium;
apparent attenuation 65-75%. (63-75° F, 17-24° C)
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3112 BRETTANOMYCES BRUXELLENSIS:
Wild yeast isolated from brewery cultures in the Brussels region of Belgium.
Produces the classic sweaty horse hair character indigenous to beers of this region:
gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary
fermentation has begun. This strain is generally used in conjunction with S.
cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity
and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for
flavor to fully develop. Flocculation - medium; apparent attenuation low.
(60-75° F, 15-24° C)
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3526 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. Flocculation - medium; apparent attenuation
low. (60-75° F, 15-24° C)
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4335 LACTOBACILLUS DELBRUECKII:
Lactic acid bacteria isolated from a Belgian Brewery. This culture produces
moderate levels of acidity and is commonly found in many types of beers including
gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction
with S.cerevisiae and often with various wild yeast. (60-90° F, 15-35° C)
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4733 PEDIOCOCCUS CEREVISIAE:
Lactic acid bacteria used in the production of Belgian style beers where additional
acidity is desirable. Often found in gueuze and other Belgian style beer. High acid
producer which usually increases overall acid levels in beer as storage time increases.
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