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Wyeast 5151 PC Brettanomyces claussenii

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Quick Overview

Notes of tropical fruit, pineapple and, to a lesser extent, peach and blueberry round out a classic Brett profile. Produces “horse blanket,” leathery, and smoky character, but at lower level than other Brett strains. Can be used as the primary strain for fermenting, but is often used after a primary fermentation with an S. cerevisiae strain, and in blends to produce sour beers. It is highly attenuative, given proper time to fully ferment out, and is known to create a pellicle during fermentation.

Wyeast 5151 PC Brettanomyces claussenii

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Details

Styles: Old Ale, Historic Porters & Milds, Foreign Extra Stout, Wild & Sour Ales, Fruit Lambic, Flemish Red Ale, Belgian Specialty Ales
Additional Information
Manufacturer Wyeast
Flocculation: Low
Attenuation: 80%+
Temperature Range: 18-27°C (65-80°F)
Alcohol Tolerance: 12% ABV
Shipping Group STANDARD
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