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Home
»
Yeasts
»
Wyeast - Brettanomyces Claussenii
Wyeast - Brettanomyces Claussenii
Type:
Wilds & Sours
Form:
Dry
Flocculation:
Medium
Laboratory:
Wyeast
Attenuation:
80%
Alcohol Tolerance:
High
Minimum Temperature:
60°F
Maximum Temperature:
75°F
Most Used In:
Style
Recipes
Brett Beer
10
Saison
8
Saison
7
Mixed-Fermentation Sour Beer
6
American IPA
5
Berliner Weisse
3
Imperial Stout
2
Old Ale
2
American Pale Ale
2
Mixed-Style Beer
2
Berliner Weisse
2
Irish Extra Stout
2
American IPA
1
Robust Porter
1
Foreign Extra Stout
1
Belgian Blond Ale
1
Weissbier
1
Weizenbock
1
American Wheat or Rye Beer
1
Gose
1
American Stout
1
Double IPA
1
Belgian Pale Ale
1
Belgian Specialty Ale
1
Gueuze
1
Old Ale
1
Strong Scotch Ale
1
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