Description
Description
A classic Brettanomyces bruxellensis strain, isolated from a classic abbey beer, is typically used in secondary fermentations where balanced Brett character (fruit, funk) is desired.
FLAVOUR PROFILE
Berries, Red Apple, Funk
STANDARD SUPPLY RATE
>50 Billion Cells per Pouch
ATTENUATION
80%+
TEMPERATURE
22–27°C (72–81°F)
FERMENTATION RATE
N/A
DIASTATIC
N/A
SUITABLE BEER TYPES
American Wild Ale, European Sour Ale, Lambic
FLOCCULATION
Low Flocculation
ALCOHOL TOLERANCE
Medium Alcohol Tolerance
PHENOLIC
Phenolic
BIOTRANSFORMATION
N/A
Escapment Labs, Canada
We are a team of brewers and scientists
Founders Angus Ross, Nate Ferguson, and Richard Preiss met while working in a yeast research lab at the University of Guelph. A collective love for beer and brewing led them to founding Escarpment Laboratories, with the goal of adding value to the craft beverage landscape, and getting to hang out in breweries for a living. Since 2015, Escarpment Laboratories have helped hundreds of breweries achieve their fermentation targets.
We were brewers first. Our founders and many staff come from a brewing background. We know how brewing works, all the way from resetting a mash bed to repitching a yeast culture.
Stress less, brew more. Our exceptional customer support team is available to all of our clients to answer questions and troubleshoot any issues.
Quality ferments. We believe that fresh yeast is the best yeast. We do not sell old or contaminated yeast, and we will ship you the right amount for your beer.
Be sure to check out our YouTube channel where you will be able to find lots of great content featuring yeast and brewing.
Don’t forget we also have an amazing range of equipment to help with your yeast and fermentation management
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