Wyeast 5112 Brettanomyces Bruxellensis
This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
- Fruit Lambic
- Flanders Red Ale
- Brett Beer
- Mixed-Fermentation Sour Beer
- Wild Specialty Beer
For best results we always recommend ordering an ice pack with your liquid yeast.
|Temperature Range||60-75°F (15-24°C)|