3278 Belgian Lambic Blend
Liquid Blend yeast from Wyeast.
Lab
Wyeast· Blend · Liquid · 3278
Wyeast· Blend · Liquid · 3278Specs
Attenuation
70–80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
17–24°C
63–75°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Medium
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈11% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Usually used in
Lambic & Flanders Red Ale
Common questions
- What is 3278 Belgian Lambic Blend's attenuation?
- 70–80% apparent attenuation.
- What temperature should I ferment 3278 Belgian Lambic Blend at?
- 17–24°C is the recommended range.
- Does 3278 Belgian Lambic Blend produce phenolics (clove and spice)?
- Yes. 3278 Belgian Lambic Blend is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is 3278 Belgian Lambic Blend good for?
- Lambic & Flanders Red Ale.
Brew with 3278 Belgian Lambic Blend
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