Yeast List

SafBrew BR-8

MBIT ID: BR-8

Fermentis
Dry
Brettanomyces

(Brettanomyces bruxellensis)

N/A
5 bn / g ≈ 57.5 bn / 11.5 g
15.00
to
25.00
N/A

Genetics and Properties

N/A
N/A
N/A

Description

The First Dry Brett for Flavorful “Funkier” Beers. Selected specifically for secondary fermentation in bottles or casks, SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

Flavour/Aroma

SafBrew™ BR-8 produces phenolic compounds that create a distinctive finishing touch which evolves over time as the beer is aged, with funkier notes (barnyard, horse, leather…) nicely balanced by refreshing, fruity notes.

Usage

SafBrew™ BR-8 should not be rehydrated directly in the beer.

Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.

Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2 (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.

Carbonation will be achieved in 1 to 3 months of maturation.

*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.

*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.

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

Sources

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