|Brand:||The Yeast Bay|
|Species:||Wilds & Sours|
|Comparison||Compare with other yeast|
This isolate is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes an extensive and diverse array of organisms in the production of their wild/sour/funky beers. This strain exhibits a lemony-tartness with hints of hay and mild barnyard funk, and has a crisp and dry finish.
Brewing Properties of Brettanomyces Bruxellensis - Strain TYB307
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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