The Yeast Bay · Farmhouse Sour Ale WLP4675
- 21.0 – 26.0°C
The Yeast Bay's Farmhouse Sour Ale (WLP4675) is a liquid form of yeast designed to produce a brett or bacteria fermenting sour beer. It has an attenuation level of 90.0%, meaning that it will use up much of the available sugars in the wort for fermentation. This yeast has medium flocculation, and a low alcohol tolerance. It should be fermented at temperatures between 21-26°C for optimal flavor profiles.