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TART CHERRY BRETT Yeast from GigaYeast

TART CHERRY BRETT (GB002)

From: GigaYeast
Type: Yeast  •  Packet: Liquid
Species: Brettanomyces Bruxellensis

Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew.

#funk  #stone fruit esters  #cherry esters  

Brewing Properties of TART CHERRY BRETT

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
8-12%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
70-85%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Low
Optimal Temperature
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.
68-80° F
(20-27° C)

Common Beer Styles using TART CHERRY BRETT

These are the most popular beer styles that make use of the TART CHERRY BRETT yeast:

Saison, Sour Beer, Lambic


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