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Lochristi Brettanomyces Blend Yeast from The Yeast Bay

Lochristi Brettanomyces Blend (WLP4623)

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

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.
High%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
80-88%
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium-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.
70-80° F
(21-27° C)

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