OYL-203 Brettanomyces Lambicus
Liquid Brett yeast from Omega Yeast.
Lab
Omega Yeast· Brett · Liquid · OYL-203
Omega Yeast· Brett · Liquid · OYL-203Specs
Attenuation
85%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
21–29°C
70–84°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈10% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Usually used in
FarmhouseLambic & Flanders Red Ales
Common questions
- What is OYL-203 Brettanomyces Lambicus's attenuation?
- 85% apparent attenuation.
- What temperature should I ferment OYL-203 Brettanomyces Lambicus at?
- 21–29°C is the recommended range.
- What beer styles is OYL-203 Brettanomyces Lambicus good for?
- Farmhouse and Lambic & Flanders Red Ales.
Brew with OYL-203 Brettanomyces Lambicus
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