Brettanomyces Bruxellensis

Wild yeast strain isolated from Brussels region of Belgium. Adds classic sweaty horse hair flavor as well as sourness and cherry-pie like flavor. Generally used in conjunction with S. Cerevisiae after the primary fermentation has begun. Requires 3-6 mo

Properties

Laboratory:

Wyeast Labs

Product ID:

3112

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Belgian Lambic, Gueze Lambic, and Sour Browns

Attenuation

Average Attenuation:

67 %

Minimum temperature:

15.6°C

Maximum temperature:

23.9°C