A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

 

ATTENUATION :

70% - 80%

 

FLOCCULATION :

Low to Medium

ALCOHOL TOLERANCE :

Medium to High (8-12%)

FERMENTATION TEMPERATURE :

80° - 85° F
27° - 29° C

STA1 :

Negative

WLP655 Belgian Sour Mix

$11.97Price