5526 Brettanomyces lambicus
Liquid Brett yeast from Wyeast.
Lab
Wyeast· Brett · Liquid · 5526
Wyeast· Brett · Liquid · 5526Specs
Attenuation
80–85%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
16–24°C
61–75°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Very high
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Usually used in
LambicBerliner WeisseFlanders Red Ale & Gueuze
Common questions
- What is 5526 Brettanomyces lambicus's attenuation?
- 80–85% apparent attenuation.
- What temperature should I ferment 5526 Brettanomyces lambicus at?
- 16–24°C is the recommended range.
- What beer styles is 5526 Brettanomyces lambicus good for?
- Lambic, Berliner Weisse, and Flanders Red Ale & Gueuze.
Brew with 5526 Brettanomyces lambicus
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