Newcomers

Optimus Primary

Sold Out

Get in touch with our sales team to discuss scheduling a prop

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 to save some of the Brett and prop up for repitching if desired.

See Info Sheet for more information. 

Limited supply available now for early adopters, pre-orders available for February.

This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team
Key Characteristics
Attenuation

80-87%

Temperature

20-27ºC (68-81ºF)

Diastatic

Contains Brett

Fermentation Rate

Medium

Suitable Beer Types

Brett IPA, Brett Beer, American Wild Ale

Flocculation

Medium-Low

Alcohol Tolerance

High

Phenolic

Yes

Biotransformation

High

Flavour Profile

Pineapple, Tropical Fruit, 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.