Brett Brux Lambicus - JY157
Brettanomyces bruxellensis subspecies "lambicus" originates from Belgium. It features strong Brettanomyces phenolics and is a strong aromatics producer.
It is good for Brettanomyces beers where an intense character is preferred. Prolonged aging can produce an almost cherry-like sourness.
You should ferment this one a little warm.
Temperature Range: 80-90°F (26-32°C)
Alcohol Tolerance: 10%
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.