The Yeast Bay - Brettanomyces Bruxellensis - Strain TYB261 (WLP4640)
Isolated from a unique mixed fermentation beer produced in the Midwestern United States, this Brettanomyces isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep). It's great primary fermenter, but really shines in secondary fermentation following up a primary fermentation that produces a lot of flavor compounds. This strain is a true flavor modulator, and the more raw material it has to work with the greater the complexity that will be achieved in the finished beer. Sequencing results revealed it's Brettanomyces bruxellensis.
This strain will produce a massive, thick krausen, so be sure to use a blowoff tube or reserve plenty of fermentor headspace!
Source: The Yeast Bay
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