Wyeast: 5112 / Brettanomyces Bruxellensis

Wyeast: 5112 / Brettanomyces Bruxellensis

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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 gueuzes, 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 to 6 months aging is generally required for flavor to fully develop.

Good with: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Brett Beer, Wild Specialty Beer, Mixed-Fermentation, Sour Beer

App. ABV Tolerance: 12% / App. Attenuation: Very High

Flocculation: Medium / Temperature: 60 F - 75 F