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WLP4603 - Beersel Brettanomyces Blend

Rating:
80% of 100

This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. 
All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish. 

$14.95
Availability: Out of stock
SKU
KL11686
or 4 interest-free payments of $3.74
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WLP4603 - Beersel Brettanomyces Blend

This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant.
All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish. 


Attenuation 82% - 85%
Flocculation Medium - Low
Optimum Temperature 21.1°C - 26.6°C


Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 
Store this vial in refrigerator, and remove 3-6 hours priot to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. 
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.


 

More Information
Brand Yeast Bay
Attenuation Medium 75% - 90%
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