Wyeast Activator Pack
We now have two limited edition yeasts from Wyeast both our York and Lancaster locations.
The first one is Brettanomyces Lambicus 5526. This yeast is described as follows on wyeastlab.com:
Wild 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. 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.
Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV
Our second new yeast is Brettanomyces Claussenii 5151 and it is described as follows:
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Isolated from English stock ale, this wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.
Alc. Tolerance 12% ABV
Flocculation low
Attenuation 80%
Temp. Range 60-75°F (15-24°C)
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