Omega OYL-201 Brettanomyces Claussenii
The mildest on the Brettanomyces funkiness spectrum, Brettanomyces claussenii presents more of a leathery earthiness and some pineapple—both characteristics that are contributed in large part by the aroma alone. It does its best work as a secondary yeast. See also: Brettanomyces bruxellensis (OYL-202), Brettanomyces lambicus (OYL-203) and three of our Funk blends (OYL-210, 211, 212).
Not intended to be used as a primary fermentation yeast.
- Strain Type: Bretts and Blends
- Flocculation: Low
- Attenuation: 85-100%
- Temperature Range: 68–85° F (20–29° C)
- Alcohol Tolerance: 10%