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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.
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.
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:
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