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Tart Saison Blend - Escarpment Labs

Tart Saison blend consists of a Belgian S. cerevisiae saison strain, a blend a Lactobacillus, and a single strain of Brettanomyces. The blend will produce a tart and funky saison. This blend is STA1+. Keep IBU below 8 for optimal souring.

Attenuation: >80%

Optimum Temp: 22-30°C

Alcohol tolerance: High

Flocculation: Low

Further Details:

- 6 month shelf life *NEW* (explanation)

- 180 billion cells which will be adequate pitch rate for a standard-gravity brew

- Keep cold

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