Description
Omega Yeast Brettanomyces Bruxellensis
Omega Yeast Brettanomyces Bruxellensis
Omega Yeast Brettanomyces Bruxellensis
OYL-202
Species: Brettanomyces and Blends
Fermentation Temp Range (Degrees F): 70-85
Apparent Attenuation Range (%): 85%+
Flocculation: Low
Alcohol Tolerance: 10%
Cell Count: 150 Billion
Pitching/Fermentation: First classified in 1904, Bretts are crucial in secondary fermentation for Belgian styles, consuming sugars that Sacchs leave behind. Brett Bruxellensis contributes medium Brett intensity with classic barnyard earthiness and a light medicinal quality. See also: Brett Claussenii (OYL-201), Brett Lambicus (OYL-203), and three Funk blends (OYL-210, 211, 212).
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution: WY5112
Dry Yeast Substitution: n/a
Want to make a Yeast Starter? Home brewers are always led to believe making a yeast starter is for the advanced brewer. This could not be further from the truth. If anything beginning brewers should start with yeast starters. When you think about it they are nothing more than a small extract brew. Show Me How To Make A Yeast Starter
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