WYEAST - 5112 BRETT. BRUXELLEN LIQUID YEAST

Brettanomyces Bruxellensis Wyeast - 5112

• Species : Brett
• Fermentation Temp Range 15° - 24° Celsius
• Apparent Attenuation Range (%) : Very High
• Flocculation : Medium
• Alcohol Tolerance : 12%

Pitching/Fermentation 

• This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium.
• It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks.
• The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.
• At least 3-6 months aging is generally required for flavor to fully develop.

Notes 

• This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium.
• It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks.
• The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.
• At least 3-6 months aging is generally required for flavor to fully develop.

Best Styles 

• Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.

Looking for a Liquid or Dry Yeast Substitution?

• The following are some suggestions:
• Liquid Yeast Substitution :
• White Labs 650
• Dry Yeast Substitution :
• n/a