Escarpment Labs Belgian Sour Blend - PREORDER
A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers. This is supplied at secondary fermentation pitch rates and is intended to be used in secondary or as a copitch alongside a primary fermentation strain of your choice.
- ATTENUATION 80%+
- TEMPERATURE 20–25°C (68–77°F)
- DIASTATIC N/A
- FERMENTATION RATE Low
- SUITABLE BEER TYPES Sour ales of all colours
- FLOCCULATION Low
- ALCOHOL TOLERANCE High
- PHENOLIC Yes
- BIOTRANSFORMATION No data
- FLAVOUR DESCRIPTION Fruity, Funky, Balanced Acid
