Bootleg Biology’s Local Yeast Project’s flagship strain:
“produced a very refreshing and drinkable weizenbier” – Greg Kitsock, Mid Atlantic Brewing News
Capture Method/Source/Year: Isolated from backyard lambic starter in Arlington, VA in 2013.
- Estimated Attenuation: 80%/TBD
- Maximum Alcohol Tolerance: TBD
- Flavor Profile: Clean, malty, bready, light citrus
- Flocculation: High
- Recommended Fermentation Temperature: 60-68F/TBD
All yeast performance information marked TBD is still being determined through compilation of performance data by Bootleg Biology’s users.