Brettanomyces anomalus

  • Yeast: Specialty/Belgian
  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault

ATTENUATION :

70% - 85%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Medium to High (8-12%)

FERMENTATION TEMPERATURE :

70° - 85° F
21° - 30° C

Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be necessary.

Pitch Rate Calculator

  • Part No: WLP640
  • Part Name: Brettanomyces anomalus
  • Category: Yeast
  • Type: Vault
  • Lambic
  • Wild Specialty Beer