BRETTANOMYCES CLAUSSENII
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Brettanomyces claussenii |
| Comparison | Compare with other yeast |
Description
The mildest on the Brett funkiness spectrum, Brett Claussenii presents more of a leathery earthiness and some pineapple—both characteristics that are contributed in large part by the aroma alone. It does its best work as a secondary yeast. See also: Brett Bruxellensis (OYL-202), Brett Lambicus (OYL-203) and three Funk blends (OYL-210, 211, 212)
Read More: The Beginners Guide to Brewing Sour Beers
#pineapple #leather #sour
Brewing Properties of BRETTANOMYCES CLAUSSENII
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. |
10% |
|---|---|
| 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. |
85+° F (29--18° C) |
Comparable Beer Yeast
If you cannot find BRETTANOMYCES CLAUSSENII anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using BRETTANOMYCES CLAUSSENII
These are the most popular beer styles that make use of the BRETTANOMYCES CLAUSSENII yeast:
Farmhouse
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