Optimus Primary
Optimus Primary is a new approach for Brett-forward, quicker-turnaround beers.
Brett primary fermentations can be beautiful, but are often unreliable and frustrating. We devised a unique blend of Saccharomyces and Brettanomyces that produces the prominent pineapple esters of our Brett D, but with the reliable turnaround time of ale yeast. With Optimus Primary, you can get Brett-primary character in half as much time.
We supply Optimus Primary ready to pitch at the correct ratio for your wort. Please note that this ratio is not stable and results may vary when repitching. However we will supply the components to Pro brewers separately to save some of the Brett and prop up for repitching if desired.
See Info Sheet for more information.
80-87%
20-27ºC (68-81ºF)
Contains Brett
Medium
Brett IPA, Brett Beer, American Wild Ale
Medium-Low
High
Yes
High
Pineapple, Tropical Fruit, Funk
Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.
Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!
Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.
Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.
Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.
Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.