Brettanomyces bruxellensis | Wyeast 5112 Yeast

Brettanomyces bruxellensis | Wyeast 5112 Yeast Classic Brett Character for Funky, Rustic, and Wild Fermentations Wyeast 5112 Brettanomyces bruxellensis is a classic wild yeast strain used by brewers and blenders around the world to introduce complex funky, earthy, and lightly tart characteristics to beer. Often associated with Belgian lambic, gueuze, farmhouse ales, and mixed fermentation projects, this strain produces the signature “barnyard” funk and can also develop fruity esters and light acidity over time. Brettanomyces bruxellensis is typically used in secondary fermentation, where it slowly attenuates remaining sugars and continues to evolve over weeks, months, or even years. It thrives in low-nutrient, high-alcohol environments, making it ideal for bottle conditioning, aging in barrels, or blending into sour beer projects. Key Characteristics: Species: Brettanomyces bruxellensis Flocculation: Low Attenuation: 70% - 85% (often over extended time) Fermentation Temperature Ra