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Wyeast 5112 Brettanomyces Bruxellensis

SKU# Y5112

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Wild yeast isolated from cultures in the Brussels region. Classic sweaty horse hair character for gueuze, lambics, and sour browns.


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Wyeast 5112 Brettanomyces Bruxellensis - Wild Beer Yeast

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  • Wyeast 5112 Brettanomyces Bruxellensis - Wild Beer Yeast
Product Details

Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse hair character indigenous to beers of this region; gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Apparent attenuation: Flocculation: medium. Optimum temp: 60°-75° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleSour Strains
Min Fermenting Temp60
Max Fermenting Temp75
Min Attenuation %No
Max Attenuation %No
5.0 / 5.0
1 Review
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1 Stars
Versatile Yeast
Brett B. is a very versatile yeast. I made a berlinerweiss and added 2/3 of the brett b. pack in the middle of fermentation to get some funk. The barnyard funk complemented the tart/sour flavors, especially mixed with 5 lbs of Montana cherries. The other third I grew up into a healthy starter. I pitch it into my very first 100% brett saison. I was inspired by Chad at Crooked Stave. Totally unlike the beer above my all brett saison came out smelling and tasting like a traditional saison. It was loaded with fruity esters (pineapple, peach, apple) with very restrained funk, kind of like WY 3711 or 3724. It took my 1.057 wort down to 1.006 in 7 days. The description offered by Wyeast and Northern Brewer is tells barely half of what this wild guy can do. Try this one NOW!!! It will not "infect" your home brewery. Clean everything as you would with your regular ale/lager yeast, no worries.
September 26, 2013
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