Brussels Brettanomyces Blend (WLP4613)
From: The Yeast Bay
Type: Yeast • Packet: Liquid
Species: Brettanomyces bruxellensis
Comprised of two Brettanomyces bruxellensis strains isolated from a unique lambic produced in the Brussels region of Belgium, the isolates in this blend produce a pronounced barnyard funk with mild tartness and fruitiness.
Brewing Properties of Brussels Brettanomyces Blend
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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