WLP4603 - Beersel Brettanomyces Blend | KegLand | Liquid Wild Yeast & Bacteria | Rare

WLP4603 - Beersel Brettanomyces Blend

WLP4623 - Lochristi Brettanomyces Blend | KegLand | Liquid Wild Yeast & Bacteria | Rare

WLP4623 - Lochristi Brettanomyces Blend

WLP4613 - Brussels Brettanomyces Blend

Rating:
100% 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. 


We highly recommend a Dry Ice Pack or two for your yeasts voyage OR for a short stay in our pick up lockers in the warmer months of the year.
Please choose Australia Post Express if you want to reduce the the risk of transit time delay and its affect on your yeast.

$14.95
Availability: Out of stock
SKU
KL11693
or 4 interest-free payments of $3.74
Learn more

WLP4613 - Brussels Brettanomyces Blend

This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.

Attenuation 80% - 90%
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 High >90%
Write Your Own Review
Only registered users can write reviews. Please Sign in or create an account