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Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.
• Origin: n/a
• Attenuation: n/a
• Temperature Range: 60-95° F (15-35° C)
• Alcohol Tolerance: approximately 9% ABV
Straight (unblended) Lambic
Warranty : Our Product Warranty states that we guarantee the viability of the yeast in our Activator™ packages for 6 months from the manufacture date assuming that they have been properly shipped, stored and handled. Our superior packaging material provides 100% oxygen barrier and UV light protection making this exceptional guarantee possible. During this 6 month guaranteed shelf life, some loss of viability is to be expected. This will vary from one strain to another. Activator™ packages that are 4 months old or older may require additional time to swell after activation.
Activator™ packages will sometimes swell slightly, or moderately during shipping or later while properly stored. This is not an indication of deterioration if the package is less than 6 months old and has been properly handled. This is result of trace amounts of nutrients, still available at the time packaging, causing small amount of culture activity and CO2 production. Some strains are more prone to this than others.
Sterile Packaged Product – UV Light Barrier – 100% Guaranteed Pure
Keep Refrigerated. Do not freeze.
Best if Used by: This package is best when used within 6 months of the manufacturer’s date when stored between 34-40°F (1-4°C). Older yeast or yeast that has been exposed to higher or lower temperatures may take longer to become active or swell.
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