Yeast
Brettanomyces claussenii — RVA Yeast Labs
RVA Yeast Labs
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- RVA Yeast Labs
- Product code
- RVA 501
- Form
- liquid
- Type
- wild
- Attenuation
- 80–95 %
- Temperature
- 18–24 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
Description
The gentlest of the Bretts: pineapple and light fruit rather than barnyard, and slow. RVA publish no analysis for their Brettanomyces, so the numbers here are typical of the species rather than theirs.