Yeast
Brett Brux Lambicus — Jasper Yeast
Jasper Yeast
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Jasper Yeast
- Product code
- JY157
- Form
- liquid
- Type
- wild
- Attenuation
- 80–90 %
- Temperature
- 26–32 °C
- Flocculation
- low
- Alcohol tolerance
- 10 %
- STA1
- not published — treat as unknown
Description
The lambicus subspecies of Brettanomyces bruxellensis, and the loudest of Jasper’s Brett options: strong phenolics and heavy aromatics. Long ageing can push it towards an almost cherry-like tartness. It wants a warm fermentation. Jasper publishes attenuation only as 80+%, so the ceiling given here is representative.