Brux Blend

A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging. This blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain

Properties

Laboratory:

Giga Yeast

Product ID:

GB156

Type:

Ale

Form:

Liquid

Flocculation:

Low

Best For:

Belgian Lambic, Gueze Lambic, and Sour Browns

Attenuation

Average Attenuation:

79 %

Minimum temperature:

20°C

Maximum temperature:

26.7°C