Fermentis SafBrew BR-8 - Brettanomyces Bruxellensis
SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry microgranular format.
SafBrew™ BR-8 is the first Brettanomyces bruxellensis yeast available to brewers in a dry format. BR-8 is designed for bottling and/or cask conditioning. It offers all the flavor benefits of ‘wild’ Brett yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling. BR-8 has the ability to ferment glucose, fructose, maltose, and maltotriose exclusively. BR-8 is non-diastaticus meaning it will not ferment dextrins, preventing over-attenuation in bottling.
Ingredients: Yeast (Brettanomyces Bruxellensis), emulsifier: sorbitan monostearate
Statistics:
Total esters: High
Fermentation Temperature: 15°C - 25°C
Dosage: 5g per 100L - higher pitching rates will increase the speed of carbonation and increase speed of Brett flavour production but may leave the beer with a hazy finish.
Instructions of use:
Rehydratation: SafBrew™ BR-8 should not be rehydrated directly in the beer.
Sprinkle the yeast in minimum 10 times its weight of sterile water at a temperature of 25°C to 29°C (77°F to 84.2°F). Leave to rest 15 to 30 minutes. Gently stir until obtaining a yeast cream.
Usage: Add 5 to 10 grams of sugar per liter of beer (0.67 to 1.34 oz of sugar per gal of beer) to obtain an additional saturation of 2.5 to 5.0 g/L of CO2 (0.33 to 0.67 oz/gal of CO2). Pitch the sweetened beer at fermentation temperature with the rehydrated yeast.
Carbonation will be achieved in 1 to 3 months of maturation.
*At the end of refermentation, the beer can be cooled down and will gain in roundness after 2 to 3 weeks.
*Carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months.
Recommended Beer Styles:
- Any beer style where a drier finish and a Brett 'funk' is desirable