The Yeast Bay · Sour Blend WLP4633

Recipes:
64
Form:
Liquid
Attenuation:
85.0%
Flocculation:
Medium
Tolerance:
Low
Temperature:
20.0 – 26.0°C

Profile

The Sour Blend (WLP4633) from The Yeast Bay is a liquid blend of brettanomyces and bacteria. It has an attenuation of 85%, flocculation of medium, a low alcohol tolerance, and ideal fermentation temperature range of 20-26°C. This blend is perfect for creating wild fermented ales such as lambics, gueuzes and Flanders Reds that are characterized by their tartness and complexity. The Sour Blend (WLP4633) will create beers with intense aromas and flavors ranging from fruity to funky to sour.

Popularity Over Time

Popularity within Beer Styles

Common Beer Styles

Most Used Hops

Trending Hops

Brewing Recipes