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.
Temperature Range: 60-80°F (15-26°C)
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.