Brett C - JY196

Brettanomyces claussenii is the strain of Brett C JY196. It is often regarded as the most timid Brett species used regularly in Brett beers. 

It can produce pineapple aroma, but can also a develop a leather character.

This yeas tis not suitable to be used on its own in malt based worts because of its limited fermentation capacity.

Styles: Brettanomyces
Origin: Belgium
Temperature Range: 80-90°F (26-32°C)
Attenuation: unknown%
Alcohol Tolerance: 8%
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.