Wyeast 5151 Brettanomyces Claussenii

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Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Brett profile. Produces horse blanket, leathery, and smoky character, but at lower level than other Brett strains.

Can be used as the primary strain for fermenting, but is often used after a primary fermentation with an S. cerevisiae strain, and in blends to produce sour beers. It is highly attenuative, given proper time to fully ferment out, and is known to create a pellicle during fermentation. Alcohol tolerance up to 12% 
Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. B. clausenii can be used as a primary strain; however it is typically inoculated in conjunction with other yeasts and lactic acid bacteria. A pellicle may develop in bottles or casks during conditioning.

Additional information

SKU Y5151
Beer Style Sour Beers,Stout/Porter,Trappist/Belgian Ale
Yeast Disclaimer We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.
Yeast Style Sour Strains
Yeast Format Liquid
Flocculation Medium
Min Attenuation 80
Max Attenuation 80
Min Fermenting Temp 65
Max Fermenting Temp 85

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Wyeast 5151 Brettanomyces Claussenii

Wyeast 5151 Brettanomyces Claussenii