This article is one in a series describing the seasonal yeasts put out by our liquid yeast manufacturers. This one is..
Wyeast 5151-PC Brettanomyces claussenii™
“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.”
Attenuation – 80%+
Flocculation – Low
Optimum Ferment Temp. – 65-80°F
Alcohol Tolerance – High (12% ABV)
Manufactured July – September. Could be available through March.
Be sure to check out the other seasonal yeasts for this period: