Brett D

Features

This strain of Brettanomyces bruxellensis is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired. Works great with hops when co-pitched with clean ale strains as well, for faster turnaround of Brett IPAs. Attenuation: 80+% // Optimum Temp: 22-25ÂșC // Alcohol tolerance: 12%+ // Flocculation: Medium-low