Description
Sour Batch is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.
Temp: 68-76F, 20-24 // Flocculation: Low // Attenuation: 80%+
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