Brett D

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This strain of Brettanomyces bruxellensis is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired. Works great with hops when co-pitched with clean ale strains as well, for faster turnaround of Brett IPAs.

Attenuation 80+%
Flocculation Medium-Low
Alcohol Tolerance High (12+%)
Optimum Fermentation Temperature 20-25°C (68-77°F)

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