STRAIN:
5151-PC

Brettanomyces claussenii

This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria, it ferments best in wort with a reduced pH after primary fermentation has begun. It may form a pellicle in bottles or casks.

Medium

Flocculation

80
-
80

Attenuation

60
-
75

Temperature Range

12

ABV