Lambic culture of Saccharomyces Cerevisiar and a mixture of yeasts and bacterias. Blend of organisms helps create lactic flavor of Belgian Lambics.
- Source: Wyeast
- Strain: 3278
- Flocculation Low
| Average | Range | |
|---|---|---|
| Attenuation | 75% | |
| Temp range | 69° | |
| Tolerance | 11% ABV |