This brettanomyces culture was sourced from a brewery in west flanders, Belgium which is focused on sour beers.
If you´re looking for an authentic brett culture to make a Lambic / Geuze, this is the right choice for you. Even for other styles where some funk is appropriate this blend will make a great beer!
Yeast typ: Brettanomyces bruxellensis variant
Floccation: Low to Medium
Attenuation: 80 - 95 %
Fermentation Temperature: normale Ale Temperature
Final pH: 3,9 - 4,4
For direct pitch
Quelle: Bootleg Biology