Changes

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| Bruxellensis || Dekkera bruxellensis || B. bruxellensis || Brussels Brett || This Brettanomyces bruxellensis strain displays a balanced selection of fruity characteristics, with testers noting plum, red berry, citrus, and red apple, alongside subtle acidity. It is suitable for primary or secondary fermentation, but does shine in secondary with extended aging, where it displays prominent funky flavours. Attenuation: 80+% // Optimum Temp: 22-25ºC // Alcohol tolerance: 12%+ // Flocculation: Medium-low <ref name="escarpment_strains" />. ||

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