Wyeast · Brettanomyces lambicus 5526

Brettanomyces lambicus (5526) from Wyeast is a liquid form of brett or bacteria yeast with an attenuation of 90.0%, medium flocculation, and an alcohol tolerance of 12.0%. It is best used at a fermentation temperature range of 16.0-24.0 °C, making it ideal for Belgian beer styles as well as some sour beers. This strain produces moderate levels of ester and phenolic compounds, which produce complex aromas and flavors in the finished product.