Wy3278 Lambic Blend - Sacch¶
WB-BUG-2026-010 · stage: banked · banked 2025-08 (month known, exact day not recorded)
General Notes¶
Isolated from a commercial mixed lambic culture, Wyeast 3278 Belgian Lambic Blend, in one of my first attempts at isolating bugs from a mixed culture. It was the only Saccharomyces that came out; the story is in the Wy3278 Lambic Blend journey.
Strong POF+, Belgian to the bone. The saccharo strain has become a powerhouse in my lambic-style beers; it is just a solid base to Brett on top.
Banked: one slant (prepared 2025-08). Stock is tracked in the bank inventory.
Technical notes¶
Not traced to a named strain. Wyeast describes the blend's Saccharomyces cerevisiae as two components, a Belgian-style ale strain and a sherry strain, without naming either.1 Which of the two this isolate is has not been tested; its strong POF+ Belgian character points to the ale strain. Wyeast's figures for the blend (70–80% apparent attenuation, 17–24 °C, 11% ABV alcohol tolerance) describe the whole blend, not this strain.
Morphology¶
Large, smooth, domed, cream-white round colonies, several merged into lobed clusters (read from the plate photo). Medium, days and temperature not recorded.
Saccharomyces plate · medium, days and temperature not recorded
No microscope photos yet; to be taken once this yeast resurfaces.