SPECIAL ORDER. Allow 2 weeks for shipping 5112 Brettanomyces bruxellensis is a wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop.

Additional Information:
Best used at temperatures of 68 degrees F or higher.

Technical Information:
Flocculation - medium; apparent attenuation low. (60-75