Suburban Brett
| Brand: | Imperial Yeast |
|---|---|
| Type: | Yeast |
| Packet: | Liquid |
| Species: | Brettanomyces |
| Comparison | Compare with other yeast |
Description
Proprietary to Imperial, this brettanomyces strain produces lovely pie cherry and tropical aromas. Suburban Brett really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry, dried fruit and balanced by a unique tropical fruit profile. It can be used for as a primary strain for brett only beers as well as a secondary aging strain. Maturation times tend to be on the quicker side for brett fermentations.
#brett #dried-fruit #funk #primary #secondary #sour-cherry #tart #wood-aged
Brewing Properties of Suburban Brett
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. |
12% |
|---|---|
| Attenuation Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity. |
75-80% |
| 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. |
64-74° F (18-23° C) |
Common Beer Styles using Suburban Brett
These are the most popular beer styles that make use of the Suburban Brett yeast:
Brett Beer, Flanders Red Ale, Lambic, Gueuze, Oud Bruin & Old Ale
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