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Produces classic Brett Barnyard characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer. Brettanomyces Bruxellensis This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
#tart #fruity aroma
Brewing Properties of BRUSSELS BRUXELLENSIS
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Common Beer Styles using BRUSSELS BRUXELLENSIS
These are the most popular beer styles that make use of the BRUSSELS BRUXELLENSIS yeast:
Saison, Brett Beer & Sour Beer
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