BRETTANOMYCES BRUXELLENSIS - STRAIN TYB184
| Brand: | The Yeast Bay |
|---|---|
| Packet: | Liquid |
| Species: | Wilds & Sours |
| Comparison | Compare with other yeast |
Description
Isolated from a rustic farmhouse style beer produced in the Northeastern United States, this single strain of Brettanomyces bruxellensis is attenuative, produces a moderate citric acidic-like character and an ester profile of lemon/pineapple, with a restrained funkiness.
Brewing Properties of BRETTANOMYCES BRUXELLENSIS - STRAIN TYB184
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. |
High% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
82-88% |
| Flocculation Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear. |
Medium-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. |
72-82° F (22-28° C) |
Common Beer Styles using BRETTANOMYCES BRUXELLENSIS - STRAIN TYB184
These are the most popular beer styles that make use of the BRETTANOMYCES BRUXELLENSIS - STRAIN TYB184 yeast:
Farmhouse Ales
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