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BELGIAN LAMBIC BLEND - 3278
Belgian Lambic Blend

Contains a selection of Saccharomyces add non-Saccharomyces which include Belgian style wheat beer yeast, Sherry yeast, two Brettanomyces strains and Lactic Acid Bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms, which are most important for the desirable flavor components of these beer styles. Individual components available from this blend are numbered below. Flocculation - low to medium; apparent attenuation 65-75%. (63-75? F, 17-24? C)
Price: $6.79
BRETTANOMYCES BRUXELLENSIS - 3112
Brettanomyces bruxellensis

Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Flocculation - medium; apparent attenuation low. (60-75? F, 15-24? C)
Price: $6.79
BRETTANOMYCES LAMBICUS - 3526
Brettanomyces lambicus

Wild yeast isolated from Belgian lambic beers. Produces a pie cherry like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun, and may form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics. Flocculation - medium; apparent attenuation low. (60-75? F, 15-24? C)
Price: $6.79
LACTOBACILLUS DELBRUECKII - 4335
Lactobacillus delbrueckii

Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics sour brown ales and Berliner Weisse. Always used in conjunction with S.cerevisiae and often with various wild yeast. (60-95? F, 15-35? C)
Price: $6.79
PEDIOCOCCUS CEREVISIAE - 4733
Pediococcus cerevisiae

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. High acid producer which usually increases overall acid levels in beer as storage time increases.
Price: $6.79
WYEAST LAGER BLEND - 2178
Wyeast Lager blend

A blend of the Brewer's ChoiceTM lager strains for the most complex flavor profiles. For production of classic pilsners, to full bodied "bock" beers. Apparent attenuation 71-75%. (48-58? F)
Price: $6.79
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