Sacc Brux - JY087
Wild Sacc "bruxellensis" (not brettanomyces) isolated from Belgium.
It is similar to but not the same as "Sacc trois" with the pellicle forming strange Sacc yeast with brett-like characteristics when aged. It is a very fruity yeast that can produce a lot of pineapple and stonefruit aromas, but this takes time.
Great for wild beers like wild IPAs, but it can also be used in combination with other strains for either sour beers or farmhouse ales. Also great on its own for a great farm house wild beer.
It can produce a dry character in beer with a good mouthfeel.
This yeast is positive for STA1.
Temperature Range: 70-80°F (21-26°C)
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.