Brett Brux Amsterdam - JY033

JY033 is a Brettanomyces bruxellensis that is isolated from Amsterdam, the Netherlands. 

It is a clean and funky, and slow growing B. brux. yeast strain. 

It is great for bottle conditioning in the style of Orval, or in combination with Lactobacillu sand Pediococcus for sour and/or Brett beers.

Jasper Yeast Packets are suitable for up to a 10 gallon batch with a single pitch with a starting gravity of >1.055. They contain at least 200 Billion yeast cells.

Styles: Brettanomyces
Origin: Netherlands
Temperature Range: 60-80°F (15-26°C)
Attenuation: 80+%
Alcohol Tolerance: unknown%
Flocculation: Very Low (Dusty)

With a larger fermentation capacity than most Saccharomyces cerevisiae and S. pastorianus yeasts (except for Brett c.), Brettanomyces Styles can ferment beers drier and this needs to be taken into account when the beer is packaged. They can produce fruity and funky falvors and are often used in the production of sour beers. Treat these yeasts with respect, they might need several months to complete fermentation and maturation.