BRETTANOMYCES LAMBICUS
| Brand: | Omega Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Brettanomyces lambicus |
| Comparison | Compare with other yeast |
Description
Dive in deep with horsey, spicy, cherry pie funk in this significant Brett strain— best in secondary pitches. See also: Brett Bruxellensis (OYL-202), Brett Claussenii (OYL-201), three Funk blends (OYL-210, 211, 212), All The Bretts (OYL-218) or our farmhouse blend: C2C Farmhouse (OYL-217).
Read More: The Beginners Guide to Brewing Sour Beers
#cherry #spicy #horsey #sour #brett
Brewing Properties of BRETTANOMYCES LAMBICUS
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 LAMBICUS anywhere, you can substitute one of the following yeasts for a similar result.
Common Beer Styles using BRETTANOMYCES LAMBICUS
These are the most popular beer styles that make use of the BRETTANOMYCES LAMBICUS yeast:
Farmhouse, Lambic & Flanders Red Ales
If you see an error in our data, please let us know!
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