GB001 GigaYeast Brussels Bruxellensis Write a review
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Produces classic Brett “Barnyard” characteristics, sometimes referred to as "sweaty horse blanket", plus some subtle fruity aroma and moderate acidity. Adds a tart complexity to any beer. Classically used to produce styles such as gueuze, lambics and sour browns. It may form a pellicle in fermentors or bottles.
This yeast is highly attenuative when left for long periods of time but tends to ferment slowly. Typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.
Strain Origin: Belgium
Temperature Range: 68 - 80°F
Attenuation: 58 - 85% (note that this strain is a slow fermenter but will attenuate highly over time)
Alcohol Tolerance: Maximum 8 - 12%
Ester/Phenol Production: High
How to Use
GigaYeast provides a minimum yeast cell count of 200 billion, which is a proper pitching rate for nearly all five gallon batches. These packages contain twice the amount of yeast as Wyeast or White Labs, and that means better fermentations without the need for a starter.
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