EL
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Snabb och trevlig hjälp från kundtjänst de få gånger jag behövt kontakta den.
Brettanomyces bruxellensis (Wyeast 5112)
150.48 SEK
Description
Article no.: 105112
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 to 6 months aging for flavor to fully develop.
Attenuation: very high
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
Attenuation: very high
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
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Description
Article no.: 105112
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 to 6 months aging for flavor to fully develop.
Attenuation: very high
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
Attenuation: very high
Alcohol tolerance: approx 12 %
Flocculation: medium
Optimum fermentation temperature: 15-24 °C
Producer: Wyeast
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Kan man odla upp denna jäst?
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Hej,
Den här jäststammen brukar uppfattas som långsam, så även om det går att odla upp så kan det ta lång tid. En god idé är att primärjäsa med en "vanlig" jäst och sekundärjäsa med en brett-jäst.
Med vänlig hälsning, Rebecca