Species: Saccharomyces cerevisiae, Lactobacillus
Profile: This exclusive sour blend is built for dark, malt-accented sour styles. Like 3763 Roeselare, it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary (especially cherries or raspberries), and makes for an interesting Saison.
FlocculationLow - High
Apparent Attenuation70 - 80%
Apparent ABV Tolerance10%
Temperature Range80-85°F (27-29°C)