Wy5112 Bruxellensis - Brett¶

WB-BUG-2026-003 · stage: banked · banked 2026-09 (month known, exact day not recorded)

General Notes¶

Bought for its advertised potential to produce a classic, traditional Belgian-style gueuze funk. The strain may be used as the main Brett strain for a traditional lambic-style beer or as an adjustment yeast. Prominent 4-EP smell from the culture on clear wort. It will be kept banked, and as slurry/starter ready for adjustments.

Banked: two slants and one slurry tube (prepared 2026-09). Stock is tracked in the bank inventory.

Wyeast 5112 Brettanomyces bruxellensis, Wyeast, pouch. Batch or best-before not recorded. Bought as a pure commercial culture; background on the strain is in Technical notes below.

Technical notes¶

Wyeast's own description: isolated from brewery cultures in the Brussels region of Belgium, it "produces the classic 'sweaty horse blanket' character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks". Medium flocculation, 78–84% apparent attenuation, 16–24°C, 12% ABV alcohol tolerance. Wyeast notes it is generally used together with S. cerevisiae, other wild yeast and lactic bacteria, and that at least 3–6 months of ageing is generally needed for the flavour to develop fully. Suggested styles include Lambic, Gueuze, Fruit Lambic, Flanders Red and mixed-fermentation sour beers.¹

Morphology¶

Microscopy¶

Culture on clear wort, 2026-09-20.

For reference, the DME starter on the same day, showing what floating debris looks like.