Wyeast 5151 Brettanomyces Claussenii
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.
*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.
|Beer Style||Sour Beers,Stout/Porter,Trappist/Belgian Ale|
|Yeast Style||Sour Strains|
|Min Fermenting Temp||65|
|Max Fermenting Temp||85|