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Brettanomyces bruxellensis sp.
(Probable) Brew with GB144 on its own to make an all Brett beer, in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging.

**7 days at 71 F in 1045 sweet wort, Ph 5.5: **

Apparent Attenuation–83%


Final Ph—5.3 (2 X acidification)

7 days at 71 F in 1045 sweet wort plus 1% lactic acid Ph 3.6:

Apparent Attenuation–84%


Recommended Temperature Range† 68 F to 75 F

Tasting Notes: Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics

Representative Styles: Saison, Brett Beer, Sour Beer

* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.

† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).

GigaYeast laboratory is still gathering data on many of our strains. Information provided here may change some in the future. Please call if you need more info.

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