Yeast
Oud Vat Brett — The Yeast Bay
The Yeast Bay
Spec sheet The maker publishes these figures for this exact product.
- Lab
- The Yeast Bay
- Product code
- WLP4642
- Form
- liquid
- Type
- wild
- Attenuation
- 85–90 %
- Temperature
- 21–27 °C
- Flocculation
- low
- Alcohol tolerance
- 15 %
- STA1
- not published — treat as unknown
Description
A Brettanomyces isolated from an old fermentation vat, attenuating to 90%. The character is barrel and cellar rather than tropical fruit.