13,584
edits
Changes
updated TYB261 description
| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || TYB207 || This isolate exhibits good attenuation, and produces a moderate acidic-like character and an ester profile the combination of which produces a character reminiscent of sweet tarts. It's a fruity, funky tartness that's refreshing and crisp. This strain is well-suited for primary and secondary fermentation. Approximately 15 billion cells/vial. Temperature: 70 - 82 ºF , Attenuation: 80%-82%, Flocculation: Medium-Low. || Isolated from a Belgian-inspired brewery in the Northeastern United States <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/brettanomyces-single-strain-series-isolate-tyb-207 BRETTANOMYCES SINGLE STRAIN SERIES - ISOLATE TYB 207. The Yeast Bay website. Retrieved 11/16/2016.</ref>.
|-
| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || TYB261 || This is Brettanomyces isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep). It's great candidate for primary fermentationfermenter, though it but really shines in secondary fermentationfollowing up a primary fermentation that produces a lot of flavor compounds. It's This strain is a little tart true flavor modulator, and a little funky, the more raw material it has to work with the greater the complexity that will be achieved in the finished beer. Sequencing results revealed it's Brettanomyces bruxellensis.This strain will produce a massive ester profile of tropical fruit (papaya, pineapplethick krausen, guinep, guava). so be sure to use a blowoff tube or reserve plenty of fermentor headspace! || Isolated from a unique mixed fermentation beer produced in the Midwestern United States <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/brettanomyces-bruxellensis-strain-tyb261 Brettanomyces bruxellensis - Strain TYB261. The Yeast Bay website. Retrieved 04/13/2017.]</ref>.
|-
|}