This lactic acid bacteria produces moderate levels of acidity and sour flavours found in lambics, Berliner Weisse, sour brown ales and gueze.
*We receive weekly shipments direct from White Labs every Monday*
*Orders placed by Thursday 7pm EST (4pm PST) will be received on Monday the following week pending availability at White Labs*
White Labs Yeast Pitch Calculator
Availability: Core
Attenuation: 0 - 0%
Flocculation: Low
Alcohol Tolerance:
Medium (5 - 10%)Optimal Fermentation Temperature:
70 - 75°F
