INIS-901

Brettanomyces Bruxellensis I

Isolated from a brewery in Brussels, this particular Brett strain is known for aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and will take up to 6 months to fully finish fermentation. We suggest using this with another primary fermentation strain.

Category

Wild / Brett

Attenuation %

90+

Flocculation

Medium

Temp Range °F

60-75

Alcohol Tolerance

Medium

Works great for these beer styles

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