Brettanomyces Bruxellenis TYB261
|Brand:||The Yeast Bay|
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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.
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.
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