I should have some Brett B. washed by the next meeting.
I have the following coming from
http://www.brewingscience.com.
- Brettanomyces Clausenii
- Lactobacillus Delbrueckii
- A-07 German Ale (73-77% apparent attenuation • low flocculation • 55-66°F fermentation range
Ferments dry and crisp, leaving a complex yet mild flavor.
Best choice for American fruit and wheat ales and for German alt and kolsch ales.)
- B-22 Lachouffe (think 3522)(72-76% apparent attenuation • high flocculation • 65-85°F fermentation range
Phenolics develop with higher fermentation temperatures.
Mild fruitiness and complex, spicy character.
Produces classic Belgian ale taste.)
- B-88 Breendonk Belgian Ale (Duvel)(73-77% apparent attenuation • low flocculation • 65-75°F fermentation range
Robust-flavored with high alcohol tolerance.
Fruity nose and palate with a dry, tart finish.
Best choice for Strong golden ales.)
- S-11 French Saison(77-83% apparent attenuation • low flocculation • 65-77°F fermentation Temp
Produces saison or farmhouse style biers that are highly aromatic with clean, citrus-esters, peppery and
spicy with no earthiness and low phenols. This strain enhances the use of spices and aroma hops, and is
extremely attenuative but leaves an unexpected silky and rich mouthfeel in a very dry finished beer.
Very high alcohol tolerance)
- S-26 Farmhouse Ale(74-79% apparent attenuation • variable flocculation • 70-95°F fermentation range
This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery
finish. A perfect strain for farmhouse ales and saisons.
Very high alcohol tolerance)
