The Brussels Bruxellensis
Description: Brettanomyces Bruxellensis
Tasting Notes: Produces classic Brett “Barnyard” characteristics plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer.
Recommended Temperature Range: 68 F to 80 F
15 days at 71 F in 1062 sweet wort, pH 5.2
Apparent Attenuation– 58%
Final pH– 3.7 (32X acidification)
General Notes: This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.