Yeast
Brettanomyces clausenii — Brewing Science Institute
Brewing Science Institute
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Brewing Science Institute
- Product code
- B. clausenii
- Form
- liquid
- Type
- wild
- Attenuation
- 89–90 %
- Temperature
- 21–27 °C
- Flocculation
- low
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
The gentlest of BSI's Brettanomyces: low-intensity funk, subdued fruit and a slight earthiness, usable in primary as well as secondary fermentation. It attenuates hard, published at 89–90%, so expect a very dry beer.