Wyeast 5526 Brettanomyces Lambicus Yeast "kegging systems" Recently re-engineered with the help

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

Homebrewers: Create novel

start to finish

Complete with wiring instructions and electrical specs required for optimum performance The right electric brewing system is the biggest and best investment you can make in your craft

increasingly so with higher fermentation temperatures of 70-74°F

Wyeast 5526 Brettanomyces Lambicus Yeast "kegging systems" Recently re-engineered with the helpWild 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