Wyeast 5526 Brettanomyces Lambicus Yeast "kegging systems" of corn sugar and waiting

of corn sugar and waiting for the beer to naturally carbonate in the keg

the SC-100A eliminates the guesswork in Ripper sulfite titrations

start to finish

Homebrewers: Create novel

Recently re-engineered with the help of world-class Polish master glassmakers to ensure sturdy

Wyeast 5526 Brettanomyces Lambicus Yeast "kegging systems" of corn sugar and waitingWild 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