Description

White Labs WLP655 Belgian Sour Mix I yeast

A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

Flocculation: Low to Medium
Attenuation: 70 - 80%
Temperature: 27 - 29°C
Alcohol Tolerance: Medium to high (8 - 12%)
Diastatic (STA1): No

Flavour Profile: 

Suitable Beer Style: Belgian ales, Flanders Red Ale, Lambic, Wild Specialty Beer

Availability: Always

Possible Substitutes

• Wyeast 3763 Roeselare Ale Blend yeast