Liquid Yeast

Type: Ale Yeast Blend

Attenuation: High

Flocculation: n//a

Minimum Fermentation Temperature: 60°F (16°C)

Maximum Fermentation Temperature: 74°F (23°C)

Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired.

The blend contains a kolsch ale yeast, Lactobacillus brevis and Lactobacillus delbreuckii subspecies delbreuckii.

Suggested fermentation temperature: 70-74ºF.

Described as being as funky as saccharomyces gets, Citrus is a very fruity strain of yeast that borders on Brett-like. It produces lemon and orange flavors, as well as tropical fruit notes. It is a low-flocculating strain of yeast that stays in suspension for awhile and typically attenuates well. Use Citrus in any beer style where fruit and citrus character are desired. Fermenting this strain at higher temperatures can lead to huge fruit esters in the finished beer!