13,591
edits
Changes
update to Escarpment Labs Brett D usage
| Claussenii || ''Dekkera anomala'' || ''Brettanomyces anomalus'' || Brett C || A strain of Brettanomyces clausenii, now understood to be among the Brettanomyces anomalus species. Minimal funk, tends to exhibit fruity pineapple or mango notes. Pairs well with fruit and/or hops. Recommended for secondary or co-fermentation as attenuation is variable. Attenuation: Highly Variable // Optimum Temp: 18-25ºC (64.4-77F) // Flocculation: Medium-low. Potentially no longer available (no longer listed on website) <ref name="escarpment_strains" />. ||
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brett D || This strain of Brettanomyces bruxellensis is a notoriously vigorous fermentor, suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra funk is desired. Attenuation: 80+% // Optimum Temp: 20-25ºC (68-77ºF) // Alcohol tolerance: 12%+ // Flocculation: Medium-low <ref name="escarpment_strains" />. See [https://www.facebook.com/groups/MilkTheFunk/permalink/2331941676834033/?comment_id=2331958926832308&comment_tracking=%7B%22tn%22%3A%22R1%22%7D this MTF thread] on experiences using it for 100% fermentation. ||
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brett Q || This strain typically completes primary fermentation within one month, and is also suitable for secondary aging of a wide range of beer styles where subtle Brett character is desired. Tasting notes include ripe strawberry, pear, apple, with underlying funk. Attenuation: 80%+ // Optimum Temp: 20-25ºC // Alcohol tolerance: High // Flocculation: Medium-low || Originally isolated from a barrel-aged sour beer from Quebec <ref name="escarpment_strains" />.