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WYEAST 5112 BRETT.BRUXEL. Maximize

WYEAST 5112 BRETT.BRUXEL.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV

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17,50 € tax incl.

WYEAST.5112

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV

    Product's parameters
  • Manufacturer : Wyeast
  • Strain Lambics

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WYEAST 5112 BRETT.BRUXEL.

WYEAST 5112 BRETT.BRUXEL.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV

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