ECY23 Oud Brune

Article number: ecy23
Availability: Out of stock

A unique blend of Belgian Saccharomyces yeast and Lactobacilli species (L. delbrueckii, L. mali for the bulk production of lactic acid, and L. brevis for lactic & slight acetic acid). For those who prefer sourness without the presence of Brett. 
Minimum Attenuation: 75% Maximum Attenuation: 78% Minimum Fermentation Temperature: 68°F (20°C) Maximum Fermentation Temperature: 73°F (23°C) Alcohol Tolerance: TBD

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