W10 Brett Lambicus
Liquid Brett yeast from Imperial Yeast.
Lab
Imperial Yeast· Brett · Liquid · W10
Imperial Yeast· Brett · Liquid · W10Specs
Attenuation
55–85%
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
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Common questions
- What is W10 Brett Lambicus's attenuation?
- 55–85% apparent attenuation.
- What temperature should I ferment W10 Brett Lambicus at?
- 21–29°C is the recommended range.
- Does W10 Brett Lambicus produce phenolics (clove and spice)?
- Yes. W10 Brett Lambicus is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- Is W10 Brett Lambicus diastatic (STA-1)?
- No. W10 Brett Lambicus does not carry the STA1 gene, so it attenuates normally with no diastaticus gushing risk.
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