INIS-901 Brettanomyces Bruxellensis I

Isolated from a brewery in Brussels this particular Brettanomyces strain in known for producing aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and will take up to 6 months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain.

Technical Specifications

Attenuation:90+ %
Flocculation:Medium
Temp Range:60-75°F
Alcohol Tolerance:Medium