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Price:
$3.99
Availability:
in stock
Prod. Code:
Wyeast 3112
Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Flocculation medium; apparent attenuation low. (60-75º F) 3526 Brettanomyces lambicus Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct Brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics.
Your support will help us expand the Brewtree website to include more 'do-it-yourself' instructions, tips on how to build better (and less expensive equipment), and support our ongoing hosting costs. Any and all donations help and are appreciated. Please take a moment to make a contribution now.
