Brewing Info*:
- Type: Yeast & Lactic Acid Bacteria blend. Saccharomyces, Brettanomyces, and Lactobacillus cultures.
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 82%-88%
- Estimated Final pH: 3.1-3.3 (if unhopped)
- Flavor/Aroma Profile: Funky, Sour; varies batch-to-batch
- Flocculation: Low to medium; Higher with prolonged aging
- Recommended Fermentation Temperature: 65F-75F (18C-24C)