Omega Brettanomyces Claussenii (OYL-201): Subtle Funk and Pineapple Notes

Important Note

Brettanomyces Claussenii is not intended or capable of primary fermentation. It thrives as a secondary yeast, working its magic to develop layered, sophisticated flavors during aging.

Omega Brettanomyces Claussenii is a versatile secondary yeast strain that brings nuanced complexity to wild Belgian and American-style beers. Renowned for its mild funk and unique ability to produce subtle flavors of leather and pineapple, this strain creates a depth of character that Saccharomyces yeast cannot achieve. It is ideal for brewers looking to add a touch of wild sophistication to their creations.

Key Features

• Flavor Profile: Delivers mild funk with distinct notes of leather and pineapple.
• Specialized Use: Best used as a secondary yeast for adding complexity during aging.
• Attenuation: 85+%, ensuring a dry and crisp finish.
• Flocculation: Low, requiring additional time or methods for clearing.
• Temperature Range: Performs well between 70-85°F (21-29°C).
• Alcohol Tolerance: Handles up to 10% ABV, making it suitable for a variety of beer styles.

Applications

• Wild Belgian Styles: Enhance saisons, lambics, or gueuzes with subtle complexity.
• American Wild Ales: Add depth and character to barrel-aged or mixed-fermentation ales.
• Secondary Fermentation: Perfect for achieving nuanced flavors during the conditioning phase.

Brewing Tips

• Use in combination with a primary Saccharomyces strain for initial fermentation.
• Allow ample time for secondary fermentation to achieve full flavor development.
• Keep temperature within the recommended range for optimal performance.

Up your wild beer game with Omega Brettanomyces Claussenii. Its delicate funk and fruity notes make it a favorite among brewers aiming for complexity and refinement in their creations.