Brettanomyces lambicus — yeast guide
Wyeast - Brettanomyces lambicus (5526): Ale yeast, ~90% attenuation, ferments 60–75 °F, Medium flocculation, ~12% alcohol tolerance. Free yeast guide with pitch-rate and starter calculators on DunkerBrew.
Wyeast - Brettanomyces lambicus (5526): Ale yeast, ~90% attenuation, ferments 60–75 °F, Medium flocculation, ~12% alcohol tolerance. Free yeast guide with pitch-rate and starter calculators on DunkerBrew.