Wyeast 3278 Belgian Lambic Blend Yeast


This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.


Attenuation 70-80%
Flocculation Medium
Optimum Fermentation Temp. 63-75°F
Alcohol Tolerance Medium
Laboratory Wyeast Laboratories
More Info http://www.wyeastlab.com