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Brew Butlers' Yeast database & information guide

Brettanomyces Bruxellensis By WyeastBretts
This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic 'sweaty horse blanket' character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
Form Liquid
Strain 5112
Temp 60F to 75F
Attenuation 80 to 85
Flocculation Medium
Substitutes WLP650
Tolerance 12%
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