Brettanomyces bruxellensis - Strain TYB184

Brettanomyces bruxellensis Strain TYB184.jpg
Brettanomyces bruxellensis Strain TYB184.jpg

Brettanomyces bruxellensis - Strain TYB184

9.50

Isolated from a rustic farmhouse style beer produced in the Northeastern United States, this strain is the first single strain Brettanomyces isolate we are releasing all on its own because it deserves that distinct honor. Isolate TYB184 is literally the 184th isolate of yeast/bacteria that has made it through primary fermentation trials, was assigned an isolate number and carried into larger scale fermentation evaluation since our conception in 2013. Sequencing results revealed it's Brettanomyces bruxellensis.

This isolate is attenuative, produces a moderate acidic-like character and an ester profile of lemon/pineapple. Another notable characteristic of this isolate is the mild barnyard character it produces that doesn't take over the profile; rather, it balances the ester profile. The unique character balance in this strain is what makes it well suited for use on its own, in both primary and secondary fermentation. This strain can be slow to take off and finish in primary fermentation, and may require additional time for fermentation to complete. We recommend co-fermentation with any of our Belgian/Saison/Farmhouse cultures, and we've had particular success using along side our Northeastern Abbey and Saison Blend.

 

Temperature: 72 - 82 ºF  

Attenuation: 82%-88%

Flocculation:  Medium-Low

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