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Brew Butlers' Yeast database & information guide

Brettanomyces Lambicus By WyeastBretts, Lambics
This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct 'Brett' character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
Form Liquid
Strain 5526
Temp 60F to 75F
Attenuation 80 to 85
Flocculation Very High
Substitutes WLP653
Tolerance 12%
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