Bretts & Sours,

Brett L [Primary Pitch Rate]

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Also known as ‘Brett lambicus’, this strain gives you ample funk and cherry pie aromas.

Very complimentary to darker malt beers or red wine barrel aging.

Available in primary pitch rate, although please note that primary fermentation with this strain tends to be slow. Contact us if you want to schedule a primary pitch order. 

Lambicus WY5226 Cherry Malt Beers Barrel-aged Primary Secondary Slow ferment leather funk
Recommended pitch sizes are based on our standard pitch rates. Contact us if you're not sure how much yeast to order!
Key Characteristics
Attenuation

80%+

Temperature

22–27ºC (72–81°F)

Fermentation Rate

Very Low Fermentation Rate

Suitable Beer Types

American Wild Ale, European Sour Ale, Lambic

Flocculation

Low Flocculation

Alcohol Tolerance

Medium Alcohol Tolerance

Phenolic

Phenolic

Flavour Profile

Cherry, Leather, Funk

Attenuation

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

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

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).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

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

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%+

Phenolic

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.

Biotransformation

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 Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.