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Brett Brux I

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Performance Data

Isolated from a brewery in Brussels, this particular Brettanomyces strain in known for producing aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and can take up to six months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain.

Origin: Belgian BeerAttenuation: 90+
Flocculation: MediumTemp Range: 60-75
Alcohol Tolerance: Medium

This yeast is available in commercial pitches of 1BBL or more

Yeast Substitutions

We have found Propagate Lab's Brett Brux I to be comparable to the following commercial and homebrew strains:

Omega: Omega
BSI: None
White Labs: None
Wyeast: None
Imperial: None

These are recommendations based on yeast performance under similar conditions. Contact the yeast producer for more information on substitutions.

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