WLP4640 - B.bruxellensis - Strain TYB261 | The Yeast Bay | KegLand

WLP4640 - B.bruxellensis - Strain TYB261

Product code : KL11785

Availability: Out of stock

This strain will produce a massive, thick krausen, so be sure to use a blowoff tube or reserve plenty of fermentor headspace!
Special Order Only
$14.95
Description

WLP4640 - B.bruxellensis - Strain TYB261

Isolated from a unique mixed fermentation beer produced in the Midwestern United States, this Brettanomyces isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep). It's great primary fermenter, but really shines in secondary fermentation following up a primary fermentation that produces a lot of flavor compounds. This strain is a true flavor modulator, and the more raw material it has to work with the greater the complexity that will be achieved in the finished beer.

This strain will produce a massive, thick krausen, so be sure to use a blowoff tube or reserve plenty of fermentor headspace!



Attenuation 80%-82%
Flocculation Medium-Low
Optimum Temperature 22.2°C - 27.7°C




Directions:
Use 1 vial per 19L of beer.
Select a strain/blend best suited for your fermentation. 
Store this vial in refrigerator, and remove 3-6 hours priot to use. 
Shake vial well to re-suspend, open cap carefully, add to 19L of aerated/oxygenated wort at 21C. Keep at this temperature until fermentation begins, and then change to desired fermentation temperature. 
One vial will usually start fermentation in 5-15 hours.
Wild yeast ,bacteria and blends may take longer.
The keys to a quick start to fermentation are good aeration / oxygenation and temperature of ~21C at all times until fermentation begins.
If the O.G. is over 1.070
If the yeast is past its 'best before' date
or if a faster start to fermentation is desired, a starter culture can be made.
Starters are not recommended with blends as the proportions of different organisms can be altered.
Best before date is 4 months after bottling.


 

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