Brettanomyces bruxellensis - Strain TYB415 (TYB415)
From: The Yeast Bay
• Packet: Liquid
Species: Wilds & Sours
This isolate is a single strain of Brettanomyces bruxellensis hailing from a brewer of all things sour and wild in the Mountain West. This strain exhibits a strong profile of complex tropical fruit that is dominated by pineapple with a noticeable earthiness that adds a unique complexity and depth of character to the beer. This strain will produce a massive, thick krausen.
Brewing Properties of Brettanomyces bruxellensis - Strain TYB415
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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