|
|
Brettanomyces and Lactic Cultures
For the advanced brewer, these cultures can replicate the most complex Belgian beer characteristics. We may not have these in stock, but we order frequently and can get these to you promptly.
| Wyeast Liquid Yeast--3112 Brettanomyces Bruxellensis | More_Info |
Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop
|
| Wyeast Liquid Yeast--3278 Belgian Lambic Blend | More_Info |
Contains a selection of Saccharomyces add non-Saccharomyces which include Belgian style wheat beer yeast, Sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms, which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Flocculation - low to medium; apparent attenuation 65-75%. (63-7
|
| Wyeast Liquid Yeast--3526 Brettanomyces Lambicus | More_Info |
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation - medium; apparent attenuation low. (60-75º F, 15-24° C)
|
| Wyeast Liquid Yeast--4335 Lactobacillus Delbrueckii | More_Info |
Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. (60-95º F, 15-35° C)
|
| Wyeast Liquid Yeast--4733 Pediococcus Cerevisiae | More_Info |
Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.
|
© 2003-2008 Keystone Homebrew Supply. All Rights Reserved.
|