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Wyeast 5526 Brettanomyces lambicus

 

 
Overview
 

Yeast Type: Wild Yeast - Souring
 
Temp Range: 60-75 F
 
Alcohol Tolerance (abv): 12%
 
Flocculation: Medium
 
Attenuation: Very High
 
Beer Styles: Lambic, Gueuze, Sour Red Ale, Sour Brown Ale, Barrel-Aged Sour Beer, Berliner Weisse
 
Review Type:
 
Overall
 
 
 
 
 
4/ 5


User Rating
3 total ratings

 


0
Posted June 1, 2013 by

 
Yeast Review
 
 

Wyeast 5526 Brettanomyces lambicus

A wild yeast strain isolated from Belgian Lambic beers. Produces sourness and classic Belgian Lambic characteristics. Works in conjunction with other yeasts and lactic bacteria.

Allow 3-6 months of aging to fully develop characteristics.

 


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