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BRETTANOMYCES BRUXELLENSIS Yeast from Omega Yeast

BRETTANOMYCES BRUXELLENSIS (OYL-202)

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

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).

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 Yeasts

If you cannot find BRETTANOMYCES BRUXELLENSIS (OYL-202) anywhere, you can substitute one of the following yeasts for a similiar result.

Common Beer Styles using BRETTANOMYCES BRUXELLENSIS

These are the most popular beer styles that make use of the BRETTANOMYCES BRUXELLENSIS yeast:

Farmhouse


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