13,594
edits
Changes
→Isolates
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| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||WLP650||Barnyard||Not the same as WY's Brux
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| Bruxellensis || Dekkera bruxellensis || Brettanomyces bruxellensis Trois Vrai || WLP648 || Pear || The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain. May be the same as BSI Drie?
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| Bruxellensis||Dekkera bruxellensis||B. bruxellensis||Wyeast 5112||"sweaty horse blanket"||Not the same as WL's Brux
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| Nanus||Eeniella nana||B. nanus||ECY-24||spicy, saison-like profile||bottled beer - Kalmar, Sweden
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| Unknown || Unknown || Unknown || RVA 804 || Produces some amazing aromas of pears, and other fruit esters. We highly recommend this strain for Belgian Dubbels. This strain also makes a very nice cider. A highly flocculating, medium-high attenuating strain adds nice complexity to stouts, and Belgian Ales and Specialty Belgian Ales. Flocculation: Medium, Attenuation: 78-85%, Suggested Temp Range: 65-72°F, Alcohol Tolerance: 14%. || This strain originates from local fruit trees.