Wyeast 5151PC Brettanomyces Claussenii.
Styles: Lambics, Geuze, Fruit Lambic and Flanders Red Ale.
Profile: Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and and pineapple. It ferments best in worts with a reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Typically used in conjuntion with other yeast and lactic acid bacteria.
Alcohol Tolerance: 12% by volume. Flocculation is Medium. Attenuation is 80%. Temp range is 60-75 deg F.
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