For primary fermentations. A unique blend of fruity Belgian Saccharomyces yeast and Lactobacilli species (L. delbrueckii and L. brevis). For those who prefer sourness without the presence of Brett. Additional info: Suggested fermentation temperature: 68-74ºF
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
1.016
1.012
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine