An intriguing species of Brett that may create acetic acid with a mousy-tainted flavor, but after fermentation and aging (approximately 6 months) intense esters of strawberry, honey, ripe fruit with a tart, citrus acidity. The isolate was first found as a soft drink contaminant.Type: Ale YeastMinimum Attenuation: n/aMaximum Attenuation: n/aFlocculation: LowMinimum Fermentation Temperature: 60F (16C)Maximum Fermentation Temperature: 72F (22C)Alcohol Tolerance: n/aNote: If you choose to ship ECY via USPS we do not guarantee that it will arrive without some slight leakage. ECY vials have a high cell count and may pressurize and leak during shipment. If this happens it is very likely that your yeast will be fine to pitch as we pack them individually and securely. If you ship via UPS as we recommend we will refund you for any leaking vials. If you ship via USPS you do so at your own risk.