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Brettanomyces Bruxellensis This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001, it is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.

15 days at 71 F in 1062 sweet wort, pH 5.2

Apparent Attenuation– 79%

ABV– 6.5%

Final pH– 3.7 (32X acidification)

Recommended Temperature Range† 68 F to 80 F

Tasting Notes: Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew.

Representative Styles: Saison, Sour Beer, Lambic

* 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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