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.
MICHIGAN INDIGENOUS - The Keweenaw Ale Yeast is the third in a series of indigenous Michigan yeast strains. This yeast was isolated in Michigan's Keweenaw Peninsula. It has prominent spicy phenolics and some fruity esters, very reminiscent of a Saison yeast. For 5 gallon batch, all Craft Cultures yeast strains are shipped ready to pitch from the lab. No More Starter needed. Get brewing sooner, and easier, with these Michigan based yeast strains.