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