What temperature range is ideal for fermenting with Brettanomyces?

The ideal temperature range for fermenting with Brettanomyces is typically around 20°C, which is often referred to as ambient temperature in brewing contexts. This range allows Brettanomyces to thrive, promoting its characteristic fruity, earthy, and sometimes funky flavors that are distinctive to beers fermented with this yeast. Brettanomyces is known for its ability to operate effectively at a variety of temperatures, but it performs best when kept within that moderate ambient zone.

Fermenting at temperatures too low does not support the metabolic activity of Brettanomyces as effectively, potentially leading to sluggish fermentation. On the other hand, excessively high temperatures can produce off-flavors or cause unwanted characteristics in the beer. Thus, maintaining fermentation around 20°C optimizes the fermentation process and enhances the unique qualities that Brettanomyces can impart to the beer.