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.
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 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:
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