Brettanomyces Bruxellenis TYB261
| Brand: | The Yeast Bay |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Brettanomyces bruxellensis |
| Comparison | Compare with other yeast |
Description
This blend combines Brettanomyces bruxellensis strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and will produce a balanced profile of fruitiness, funkiness and a crisp tartness.
Brewing Properties of Brettanomyces Bruxellenis TYB261
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. |
82-85% |
| 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. |
72-82° F (22-28° C) |
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