BRETTANOMYCES LAMBICUS (OYL-203)
From: Omega Yeast
Type: Yeast • Packet: Liquid
Species: Brettanomyces lambicus
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.
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 LAMBICUS (OYL-203) anywhere, you can substitute one of the following yeasts for a similiar 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
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