up-dated 07/09/08

3638

Complete Beer Yeast Index

Wyeast Labs Yeast Index

3787

Wyeast Labs Large Smack Pack
Brettanomyces & Lactic Cultures
#3763 Roeselare Belgian blend

Discontinued at this time by the lab!

• primary fermentation is inoculated with this mixed culture and fermented to attenuation.
• The young beer is then racked to oak barrels where secondary fermentation continues for a year or more.
• Several months to a year later, another batch of beer is produced in the same manner.
• This young beer is then blended with the oak aged beer to the brew master’s discretion.

You do not have to go to these lengths to make a wonderful beer with this culture; your imagination is the only limit.

Fermentation temperature varies depending upon desired flavor profile and length of aging. Primary fermentation should be 65-75°F for 5 to 7 days to allow the S.  cerevisiae strain to fully attenuate. Subsequent elevated temperature (80-85º F) will increase the rate of acid production by the lactic bacteria.

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Dry Yeast back-up , in case you have a problem.

We highly recommend making a starter.
Yeast Starter Instructions!

Yeast Starter location