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| Property | Value |
|---|---|
| Temp | 18–24°C |
| Attenuation | 80–90% |
| Flocculation | Low |
| Alcohol tolerance | 12% |
| Type | Wild/Brett |
| Fermentation behavior | Wild / Brett |
| Lab | Wyeast |
| Product ID | 3763 |
Blend of Sacch, Lacto, Brett, and Pedio. Designed for Berliner Weisse and other tart styles. Develops complex sour and funky character over time.