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WLP4623 - Lochristi Brettanomyces Blend
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.
WLP4623 - Lochristi Brettanomyces Blend
This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry. This blend also imparts a pleasant acidity over time that helps to balance out the profile of the finished beer. It can be slow to start up.
Attenuation | 80% - 88% |
Flocculation | Medium - Low |
Optimum Temperature | 21.1C - 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.
Brand | Yeast Bay |
---|---|
Attenuation | Medium 75% - 90% |