A unique species of Brettanomyces that creates an abundance of acidity quickly (some acetic acid likely) and may initially display a mousy-like tainted flavor but dissipates over time leading to ester production with hints of strawberry. Aging up to 6 months is recommended. Suggested fermentation temperature: 60-74 F. Name of Alternate state or synonym: Dekkera naardenensis
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
1.016
1.013
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine