|Compare with other yeast
This yeast produces a high intensity of the traditional Brettanomyces characters — horsey, smoky and spicy flavors — in beer. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales. WLP653 Brettanomyces lambicus is POF+, this strain will contribute phenolic characteristics to finished products.
Read More: The Beginners Guide to Brewing Sour Beers
#horsey #smoky #spicy #sour
Brewing Properties of Brettanomyces Lambicus
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Comparable Beer Yeast
If you cannot find Brettanomyces Lambicus anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using Brettanomyces Lambicus
These are the most popular beer styles that make use of the Brettanomyces Lambicus yeast:
Lambic, Flanders Red Ale & Sours
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are owned by their respective owners.