BRETTANOMYCES BRUXELLENSIS
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Brettanomyces Bruxellensis |
| Comparison | Compare with other yeast |
Description
First classified in 1904, Bretts are crucial in secondary fermentation for Belgian styles, consuming sugars that Sacchs leave behind. Brett Bruxellensis contributes medium Brett intensity with classic barnyard earthiness and a light medicinal quality. See also: Brett Claussenii (OYL-201), Brett Lambicus (OYL-203), and three Funk blends (OYL-210, 211, 212).
Read More: The Beginners Guide to Brewing Sour Beers
#medicinal #brett #sour #earthy
Brewing Properties of BRETTANOMYCES BRUXELLENSIS
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 BRUXELLENSIS anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using BRETTANOMYCES BRUXELLENSIS
These are the most popular beer styles that make use of the BRETTANOMYCES BRUXELLENSIS yeast:
Farmhouse, Lambic & Flanders Red Ale
If you see an error in our data, please let us know!
We are not affiliated with Yeastbot, or any beer yeast manufacturer. All copyrights and data are owned by their respective owners.