The Tart Cherry Brett
Description: Brettanomyces Bruxellensis
Tasting Notes: Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew.
Recommended Temperature Range: 68 F to 80 F
15 days at 71 F in 1062 sweet wort, pH 5.2
Apparent Attenuation– 79%
Final pH– 3.7 (32X acidification)
General Notes: This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001, it is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.