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Brettanomyces Bruxellensis

Wyeast Labs



Type: Ale

Form: Liquid

Best For: Belgian Lambic, Gueze Lambic, and Sour Browns

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 Average Attenuation: 67.00 %
Flocculation: Medium
Min Temperature: 60.0 F
Max Temperature: 75.0 F

Notes: Wild yeast strain isolated from Brussels region of Belgium. Adds classic sweaty horse hair flavor as well as sourness and cherry-pie like flavor. Generally used in conjunction with S. Cerevisiae after the primary fermentation has begun. Requires 3-6 mo

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