13,591
edits
Changes
update to OYL-201 attenuation
! Common Name !! Species Name !! Synonym Name !! Lab/Package !! Flavor/Aroma !! Source Note
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| Claussenii || ''Dekkera anomala'' || ''Brettanomyces anomalus'' || Brettanomyces claussenii OYL-201 || Contributes more Brett aroma than flavor. Fruity, pineapple -like aroma. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol ToelranceTolerance: medium-high, compares to WLP645. Can ferment lactose <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2455742991120567/?comment_id=2468302423197957&reply_comment_id=2471170252911174&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Adi Hastings from Omega Yeast Labs. Milk The Funk Facebook thread on ''Brettanomyces'' strains that can ferment lactose. 01/19/2019.]</ref>. Pro brewers only. Recommended to use in conjunction with brewers yeast; not recommended for 100% ''Brettanomyces'' fermentation as it doesn't attenuate wort on its own very well <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3293190840709107/?comment_id=3293807780647413 Lance Shaner. Milk The Funk Facebook group thread on OYL-201 attenuation. 02/21/2020.]</ref>. ||
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| Bruxellensis || ''Dekkera bruxellensis'' || ''Brettanomyces bruxellensis'' || Brettanomyces bruxellensis OYL-202 || Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. Flocculation: low, Attenuation: 70-85%, Temp: >85°F, Alcohol Tolerance: medium-high, compares to WLP650. Pro brewers only. ||