This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up. Keep your IBU's under 3 to allow the lacto to work. Considering the components of this blend, allow for a long conditioning period of at least 6 months to really let the brett strains to shine.
This strain tests positive for the STA1 gene via PCR analysis and is therefore considered to be Saccharomyces cerevisiae var. diastaticus
Temp: 68–76°F (20–24°C)
Alcohol Tolerance: 12%