Wyeast 5526 Brettanomyces lambicus
Species - Brettanomyces bruxellensis
This is a wild yeast strain isolated from Belgian lambic beers. 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 acid bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
This Wyeast strain is known by it's old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. This strain remains known as B. lambicus because of the name's historical relevance and unique profile.
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Flocculation - MEDIUM
Temperature Range - 60° - 75° F (15° - 24° C)
Alcohol Tolerance - 12%
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