Wyeast · Brettanomyces bruxellensis 5112

The Brettanomyces bruxellensis (5112) of Wyeast is a liquid brett or bacteria strain that has an extremely high attenuation rate of 90.0%. It has a medium flocculation and an alcohol tolerance of 12.0%. The ideal fermentation temperature for this strain is between 16.0-24.0 °C, which makes it a great choice for producing complex and sour beers that are full bodied and flavourful. Its versatility also lends itself to being used in the production of Belgian style ales, lambics, gueuzes, and other styles requiring the unique flavours produced by brett strains.