Fermentis BR-8 is the first dry Brett, delivering a distinctive finishing touch which evolves over time as the beer is aged. Funky notes like horse sweat, leather or barnyard, nicely balanced by refreshing, fruity notes.
- First Brettanomyces bruxellensis yeast in a dry microgranular format
- All the flavour benefits of ‘wild’ Brett yeast, with more control and reliability
- Primarily selected for secondary fermentation in bottles and casks
SafBrewTM BR-8 offers all the flavour benefits of ‘wild’ Brettanomyces bruxellensis yeast, but with more control and reliability, eliminating the risk of over-carbonation and gushing after bottling.
It has been selected primarily for secondary fermentation in bottles and casks. This yeast assimilates the total amount of glucose, fructose, saccharose, maltose and maltotriose. It is characterized by a production of specific phenolic compounds, more specifically ethyl phenols such as 4-Ethylguaiacol and 4-Ethylphenol responsible for the animal, horse sweat, leather, barnyard and so called funky aromatics at the end of fermentation.
The development of these flavours takes time and even though a Brett print can be observed after one month, we consider that it takes 3 months or more to have a desirable impact. It is also possible that the profile evolves slightly till 6 months of maturation; and even more.
SafBrewTM BR-8 esists to rather high alcohol levels (up to 8.5%), depending on the saturation of the beer and allows brewers to benefit of all properties related to refermentation:
- Beer preservation thanks to oxygen trapping
- Contribution in roundness and maturation aromas
- Carbonation
- Sticks at the bottom of the bottles/casks after fermentation and forms a nice haze when it is resuspended
Instructions of use:
- Pitching rate: typically 5-10 g/hl (For use in primary fermentation dose at a rate of 50 g/hl with a co-inoculation using a maltotriose positive yeast)
- Optimal Fermentation Temperature: 15-25°C (59-77°F)
- Rehydration: SafBrewTM 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 before pitching in beer. Do not use in refermentation when primary fermentation is performed with a maltotriose negative yeast due to the residual amount of maltotriose at the end of the fermentation.
- Carbonation will be achieved in 1 to 3 months of maturation (carbonation at lower end temperatures (e.g. 15°C / 59°F) can take over 3 months). See technical sheet for further details.
Ingredients: yeast (Brettanomyces bruxellensis), emulsifier: sorbitan monostearate (E/INS 491).
