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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%+

  • Temperature Range

    68–85° F (20–29° C)

  • Alcohol Tolerance

    10%