Wyeast 3278 Belgian Lambic Blend
Species - Saccharomyces cerevisiae, Brettanomyces, Lactobacillus and Pediococcus Blend
This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
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Flocculation - VARIED
Attenuation - 70% - 80%
Temperature Range - 63° - 75° F (17° - 24° C)
Alcohol Tolerance - 11%