The Brux Blend
Description: A blend of Brettanomyces strains.
Tasting Notes: A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging.
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 blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain.