Wyeast 5151 Brettanomyces clausenii
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.
Attenuation: 80 - 80
Temperature Range: 60° - 75°