Fermentis · SafBrew™ BR-8 | Brettanomyces Conditioning Yeast

Type

Dry Brettanomyces conditioning yeast

Dry microgranular Brettanomyces bruxellensis selected for secondary fermentation, developing phenolic 'funky' and fruity notes during maturation.

Secondary fermentation in bottle or cask for controlled Brett character and maturation.

Type / catégorie: Dry Brettanomyces conditioning yeast Source
Objectif / rôle dans la bière: Secondary fermentation in bottle or cask for controlled Brett character and maturation. Source
Arômes: Barnyard|Horse|Leather|Fruity Source
Conservation: Dry conditions, protected from direct heat; up to 6 months below 25°C; for longer storage below 15°C. Opened sachets: seal, store at 4°C and use within 7 days. Source
Périmètre des données: Manufacturer product page; secondary fermentation / maturation conditions for SafBrew BR-8. Source
Espèce: Brettanomyces bruxellensis Source
Forme (sèche / liquide…): Dry microgranular Source
Type de fermentation: Secondary fermentation / conditioning Source
Température de fermentation (°C): 15-25 Source
Viabilité (méthode / date): > 5.0×10^9 CFU/g Source
Profil de phénols: Phenolic compounds; barnyard, horse and leather notes balanced by fruity notes. Source
Durée de fermentation (conditions): Carbonation typically 1-3 months; at 15°C it may take more than 3 months. Source
Réhydratation: Do not rehydrate directly in beer. Sprinkle into at least 10× its weight of sterile water at 25-29°C; rest 15-30 min and stir gently before use. Source
Durée de conservation: 24 months from production date. Source

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