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Old 08-15-2008, 04:23 PM   #1
Grinder12000
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OK - a recipe for a Flanders Brown calls for Brettanomyces Bruxellensis Yeast - it sasy this adds enough sourness without having to sour the wort.

OK - so - is there a Wyeast equivalent???
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Old 08-15-2008, 04:27 PM   #2

From the Wyeast website:

Quote:
YEAST STRAIN: 3278 | Belgian Lambic Blend™

Back to Yeast Strain List

Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders.

Origin:
Flocculation: N/A
Attenuation: N/A
Temperature Range: 63-75 F (17-24 C)
Alcohol Tolerance: approximately 12% ABV

Styles:
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic
I've never made a beer in this style, though I'd like to try it some day.

 
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Old 08-15-2008, 04:35 PM   #3
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Google be your friend: Yeast

 
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Old 08-15-2008, 04:42 PM   #4
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I'm shopping today for 3 batches we will make this weekend, and after mucho study hubby is set for a Flanders Red Ale. Right here on my list: Wyeast Lambic Blend

 
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Old 08-15-2008, 04:52 PM   #5
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Quote:
classic “sweaty horse blanket” character
YUMMO!!! LOL I can't wait
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Old 08-15-2008, 04:56 PM   #6
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Wyeast sells several varieties of brett yeast and other "bugs" used in brewing.
Brettanomyces Bruxellensis is Wyeast 5112.
Wyeast 3278 Lambic Blend and Wyeast 3763 Roselare Blend are good blends of ale yeast and "bugs" for brewing sour styles.

Wyeast Yeasts

Whitelabs also makes individual cultures and blends for the same purpose.
White Labs "Bugs"

Craig

 
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