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Wyeast 5526 Brettanomyces lambicus?

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Wyeast 5526 Brettanomyces lambicus?

http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=147

 

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. 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.

 

Origin:

Flocculation: medium

Attenuation: very high

Temperature Range: 60-75° F (15-24° C)

Alcohol Tolerance: approximately 12% ABV

 

Styles:

Berliner Weisse

Flanders Red Ale

Fruit Lambic

Gueuze

Straight (Unblended) Lambic

 

Dzikie drożdże wyizolowane z belgijskich lambików. Dają posmak i kwaśność wiśniowego placka jak również wyraźny charakter Brettanomyces. Fermentują najlepiej w brzeczce o obniżonym pH po rozpoczęciu głównej fermentacji. Mogą formować błonkę w butelkach lub beczkach. Pracują najlepiej w połączeniu z innymi drożdżami i bakteriami kwasu mlekowego, dając klasyczny belgijski charakter. Potrzebują 3-6 miesięcy dojrzewania dla pełnego rozwinięcia się smaku.

 

Pochodzenie:

Flokulacja: średnia

Odfermentowanie: Bardzo wysokie

Zakres temperatur: 60-75° F (15-24° C)

Tolerancja na alkohol: około 12% ABV

 

Style:

Berliner Weisse

Flanders Red Ale

Fruit Lambic

Gueuze

Straight (Unblended) Lambic

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