Wyeast 5151 Brettanomyces claussenii Yeast
Product details
This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria, it ferments best in wort with a reduced pH after primary fermentation has begun. It may form a pellicle in bottles or casks.
Seasonal availability only.
Brettanomyces claussenii Yeast Characteristics:
- Temp Range: 60-75°F
- Attenuation: 80%
- Flocculation: Medium
- ABV Tolerance: 12%
Brettanomyces claussenii Recommended Styles:
- Lambic/Gueuze
- Flanders Red Ale
- Mixed Fermentation Sour Beer
- Brett Beer
Looking for something a little different? Wyeast Private Collection strains are available for a limited time. Grab the whole collection today!
*NOTE:*During summer months, we include complimentary ice packs will all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
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°F |
| Max Fermenting Temp | 85°F |
More about Wyeast Q3 Private Collection: Belgian Summer
New seasons bring new adventures; Q3 Private Collection is all about wheat beer and the expanding opportunities for experimentation of existing styles and the creation of new ones. Wheat beer has been around for years as a primitive beer, however, it’s taken second place to barley due to the reputation of being difficult to work with. That said, homebrewers and microbrewers have started a wheat beer revolution–rebranding wheats as great introductory beers!
3463-PC Forbidden Fruit is famed for creating Witbiers that are refreshing, but moderately strong in flavor. Witbiers are typically brewed with spices, or citrus, to highlight the bready and bright wheat notes. Experiment with additional fruity or spicy flavors to transform your favorite Witbiers and White IPAs into something uniquely fruit-forward.
For the brewer’s searching for a dry and spicy pale ale, use 3942-Belgian Wheat. This strain is ideal for brewing a complex Belgian Tripel with clean malt characters, that’s a surprisingly easy-to-drink beverage with a high ABV.
Those who are self-proclaimed “free spirits” or perhaps just a little more adventurous, will enjoy the unknown of 5151-PC Brettanomyces caussenii, which creates funky flavors such as tropical fruit or pineapple. “Brett” is a wild strain when compared to traditional strains such as Saccharomyces cerevisiae or Saccharomyces pastorianus, which are reasonably predictable.
You’ll find these exclusive strains from July through September of 2021! Whether you’re a homebrew enthusiast or one of the pros, revel in the taste of longer and warmer days.
