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Ships within 48 hours · Estimated delivery Aug 30 - Sep 4
Fermentation Range: 49-53F
those who have other brands of kettles will have to supply a 90 degree angle dip tube on a compression fitting
of corn sugar and waiting for the beer to naturally carbonate in the keg
Recently re-engineered with the help of world-class Polish master glassmakers to ensure sturdy
start to finish
Wyeast 5526 Brettanomyces Lambicus Yeast "kegging systems" Fermentation Range: 49-53FWild 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. Apparent
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