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Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix Attenuation: 80-85%+
Optimum Fermentation Temperature: 68-80°F
Alcohol Tolerance: Medium-High
For best results we always recommend ordering an ice pack with your liquid yeast.