White Labs: WLP655 / Belgian Sour

White Labs: WLP655 / Belgian Sour

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A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

Alcohol: 8 - 12% / Attenuation: 70 - 80%

Flocculation: Medium to Low / Temperature: 80 F - 85 F