Belgian Lambic Blend

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
70 - 80%
Temp range69°
63 - 75°
Tolerance11% ABV
11% ABV

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Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
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