W10 Brett Lambicus Commercial
Lambicus is a Brettanomyces bruxellensis strain known to produce significant pie cherry and fruity aromas during prolonged aging. This strain of Brett works well as a secondary aging strain or as a strain to co-pitch in the primary fermentation with Saccharomyces.
Alcohol Tolerance:
12%
Attenuation:
55-85%
Flocculation:
LOW
Temperature:
70–85°F (21–29°C)