Yeast
Brettanomyces bruxellensis — Brewing Science Institute
Brewing Science Institute
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Brewing Science Institute
- Product code
- B. bruxellensis
- Form
- liquid
- Type
- wild
- Attenuation
- 80–82 %
- Temperature
- 21–27 °C
- Flocculation
- low
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
A classic Brettanomyces bruxellensis: medium-intensity funk with earth and mild fruit esters, meant for secondary fermentation in Belgian and lambic-style beers. The character takes months rather than weeks. Blends well with Belgian and saison strains, and with pediococcus if lactic acid is wanted.