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Brux Blend GB156

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Quick Overview

A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging.


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Description: A blend of Brettanomyces strains. Recommended Temperature Range: 68 F to 80 F 15 days at 71 F in 1062 sweet wort, pH 5.2 Apparent Attenuation– 79% ABV– 6.5% Final pH– 3.7 (32X acidification) General Notes: This blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain.
Additional Information
Manufacturer No
Flocculation: No
Attenuation: 79%
Temperature Range: 20 - 27 C (68 - 80F)
Alcohol Tolerance: NA
Shipping Group STANDARD
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