Wyeast 5151 Brettanomyces clausenii

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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.
Flocculation:  Medium
Attenuation:  80 - 80
Temperature Range:  60° - 75°
ABV:  12%


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