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 |