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Lochristi Brettanomyces Blend Yeast from The Yeast Bay

Lochristi Brettanomyces Blend (WLP4623)

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From: The Yeast Bay
 •  Packet: Liquid
Species: Brettanomyces bruxellensis

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This blend combines Brettanomyces bruxellensis strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry.

Brewing Properties of Lochristi Brettanomyces Blend

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.
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.
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.
70-80° F
(21-27° C)

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