Brett Brux Chateaux - JY061

This Brettamonyces bruxellensis is isolated from a spontaneous culture from Belgium.

It's a great yeast for frunky IPAs and other sour beers. It is also great for wood- and barrel aged brett beers.

Nice, round brett character shines through when using this yeast strain.

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: Belgium
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.