13,617
edits
Changes
added fermentation tip for BSI Drie
| CMY1||Dekkera bruxellensis||B. bruxellensis CMY1||bsi||||Chad Yakobson's mutation of BSI Drie. Pro-Brewers only.
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| Drie||Dekkera bruxellensis||B. drei||Brettanomyces bruxellensis var. Drei||Highly aromatic brett strain. Sourness takes extensive aging to produce||Isolate from Drie Fonteinen; Pro-Brewers only. Recommended fermentation levels to get the most character out of Drie include 75-77°F <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1231171843577694/?comment_id=1231195766908635&reply_comment_id=1231197923575086&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Conversation with Mark Horsley and Ed Coffey on MTF. 02/11/2016.]</ref>.
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| Lambicus||Dekkera bruxellensis||B. lambicus||Brettanomyces lambicus||High intensity Brett character. Know to produce the “horsey” aroma characteristic of Brettanomyces yeast. Classic strain used in secondary fermentation for Belgian style beers and lambics. Same as White Labs. || Pro-Brewers only.