This article is one in a series describing the seasonal yeasts put out by our liquid yeast manufacturers. This one is..
“Wyeast’s QC Manager and World’s Tallest Microbiologist Greg Doss developed De Bom to create authentic Old- and New-World sour ale profiles but in a fraction of the time required by previous, less manly cultures. For best results, we recommend the following: no O2/aeration at beginning of fermentation; periodic dosing with O2 during fermentation to stimulate ethyl acetate production; frequent sampling to monitor development and complexity. Under optimum conditions, beers can be ready for consumption in 1-2 months.”
Attenuation – 75-85%
Flocculation – Varies
Optimum Ferment Temp. – 80-85°F
Alcohol Tolerance – 10%
Manufactured July through September. Could be available through March.
Be sure to check out the other seasonal yeasts for this period: