Pro & Homebrew

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

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Ferment it hot

By: Ian | Date: Jun., 27th 2015 | Beer(s) Brewed: Witbier

I loved brewing with WLP 644 and often fermented in the the lower end of the recommended range of 70-85 F at home.

WLP 648 has the same optimum fermentation range but I have only noticed active pellicle formation and other activity near 80 F. If you are a home brewer without temperature control, this may not be the best option for using during cooler months. Instead, I would probably use WLP 644 due to its greater activity at room temperature.

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Characteristics

Attenuation85%+

FlocculationLow

Optimum Ferment Temp.70-85°F (21-30°C)

Alcohol ToleranceMedium-High

Seasonal Availability: May - Jun

Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds.  Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating.

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Microbiological Properties
• Classified as Saccharomyces cerevisiae
• Active, liquid yeast
• Typical analysis:
Wild Yeast (LWYM): 0 per 1 million yeast cells
Wild Yeast (LCSM): 0 per 1 million yeast cells
Anaerobic Bacteria (HLP): 0 per 10 million yeast cells
Aerobic Bacteria (SDA): 0 per 10 million yeast cells

Instructions for Use
Warm yeast to 70°F (21°C) 2 – 6 hours before use, and add to fresh brewers wort at 70 - 75°F (21 – 22°C). Aerate well and lower to desired fermentation temperature after wort develops krausen.

Style Recommendations
Yeast produces subtle ester character with a slight floral background. Excellent choice for Saison, Biere de Garde, summer ales, and Witbier. 

Characteristics

Attenuation73-80%

FlocculationMedium

Optimum Ferment Temp. 69–75°F (20°C–24°C)

Alcohol Tolerance5-10%

Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! 

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É possível utilizar WLP672 LACTOBACILLUS BREVIS com WLP650 - Brettanomyces Bruxellensis? Can you use WLP672 LACTOBACILLUS with WLP650 - Brettanomyces Bruxellensis?

By: Marcelo Mendes | Date: Oct., 21st 2014 | Beer(s) Brewed: Sour Ale

É a primeira vez que vou fazer uma Sour Ale (Gueuze), comprei 1 frasco do WLP672 LACTOBACILLUS BREVIS e 1 WLP650 - Brettanomyces Bruxellensis. Pretendo utilizar em 20 litros.
Gostaria de saber em qual etapa do processo devo aplicar, fermentação secundaria? Existe algum problema em usar as duas ao mesmo tempo? Qual temperatura ideal? Quanto tempo devo deixar para que a cerveja fique bastante acida.
Obrigado

It's the first time I make a Sour Ale (Gueuze), bought one bottle of WLP672 LACTOBACILLUS BREVIS and one WLP650 - Brettanomyces Bruxellensis. Brevis intend to use 20 liters.
I wonder at what stage of the process I apply, secondary fermentation? Is there any problem in using both at the same time? What is the ideal temperature? How long should I leave that beer becomes very acidic.
Thank you

Frequently Asked Questions

Characteristics

Attenuation80%

Flocculationn/a

Optimum Ferment Temp.n/a

Alcohol Tolerancen/a

Pediococcus damnosus is a cocci bacteria known for its souring capabilities by producing lactic acid. Perfect to add to any sour program. High diacetyl producer and slow growing.   

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Characteristics

Attenuation65%

FlocculationLow

Optimum Ferment Temp.n/a

Alcohol Tolerancen/a

Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant. Used in high-gravity beers.

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Characteristics

Attenuation77-84%

FlocculationMedium

Optimum Ferment Temp.76-85°F (24-29°C)

Alcohol ToleranceHigh

From a tradtional distillery in the heart of Bourbon country, this strain produces a carmel, malty character with balanced ester profile. Suitable for Bourbon or other American Whiskey with barley, rye, or corn as the base grain. Used in high-gravity beers.

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070 yeast

By: ken mars | Date: May., 10th 2015 | Beer(s) Brewed: imperial stout

just used this yeast for an imperial stout, on the transfer to the secondary had a sample and tasted delicious.added whiskey chips soaked in bourbon. going to let sit for a few months then rack on about 6 lbs of raspberries. cant believe that there are no reviews on this yeast. i think its a great one

Frequently Asked Questions

Characteristics

Attenuation75-80%

FlocculationMedium

Optimum Ferment Temp.72-77°F (22-25°C)

Alcohol ToleranceHigh

Yeast strain that produces low ester profile and moderate fusel oils. Temperature and alcohol tolerant and suitable for American-style whiskey using barley or corn base. Also used in high-gravity beers.

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Characteristics

Attenuation76-82%

FlocculationMedium

Optimum Ferment Temp.75-82°F (23-27°C)

Alcohol ToleranceHigh

A strain that was widely used for Scotch Whisky production from the early 1950s, producing a complex array of ester compounds and fusel oils, as well as some spicy, clove character. Suitable for Scotch Whisky or American-style Whiskey. Used in high-gravity beers.

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Characteristics

Attenuation75-80%

FlocculationMedium

Optimum Ferment Temp.72-77°F (22-25°C)

Alcohol ToleranceHigh

Seasonal Availability: Jul - Sep

Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

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Saison III

By: JP | Date: Mar., 3rd 2014 | Beer(s) Brewed: Saison

This is one of my favorite strains to use and I stock pile when it is released. I typically blend it with the Brett Trois to achevie a beautiful grapefruit and mango brightness to my saison, without adding adjucts such as peels or grains of paradise. I really wish this was released year round or changed to Januarary to have may saison ready for the summer. Looking forward to scaling this guy up to a 90bbl Foeder.

Saison III yeast

By: Chas Peterson | Date: Dec., 7th 2013 | Beer(s) Brewed: Wit

Nice yeast but only use if you want a lambic syle beer. The description of "slightly tart" is way off. Try "pronounced tartness". I used this on a high-gravity Wit and created something practially undrinkable.

Saison iii is great

By: Bryant N | Date: Mar., 26th 2013 | Beer(s) Brewed: Saison

Love this yeast! Description is spot on. However, I'm pretty sure this has some brett or bacteria in it. I used this over and over and propagated a few times and I now have a pellicle on my starter! This will continue to develop in the bottle for months and months. If you're looking for more peppery flavors and aromas from your Saison go with I or II, otherwise for a fruity, tart, very interesting flowery aromas try this guy out.

Frequently Asked Questions

Characteristics

Attenuation70-74%

FlocculationLow-Medium

Optimum Ferment Temp.68-75°F

Alcohol ToleranceMedium

Seasonal Availability: Mar - Apr

This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermenter, it's great for a variety of lager styles ranging from Helles to Rauchbier.

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Most authentic Helles yeast yet

By: Tom B | Date: Oct., 2nd 2013 | Beer(s) Brewed: Munich helles

I have brewed MANY batches of Helles beer over the years trying to duplicate the beer I enjoyed so much while living in Munich. I have tried all the German and Chech lager yeasts available from White labs and this has produced the best results for me. I am on the 4th generation and each batch has been better than the last. Attenuation and beer clarity are great, leaving just enough malt sweetness to let you know you are drinking an authentic Munchner helles!! Thanks for bringing this one out.

Most authentic Helles yeast yet

By: Tom B | Date: Oct., 2nd 2013 | Beer(s) Brewed: Munich helles

I have brewed MANY batches of Helles beer over the years trying to duplicate the beer I enjoyed so much while living in Munich. I have tried all the German and Chech lager yeasts available from White labs and this has produced the best results for me. I am on the 4th generation and each batch has been better than the last. Attenuation and beer clarity are great, leaving just enough malt sweetness to let you know you are drinking an authentic Munchner helles!! Thanks for bringing this one out.

Great lager yeast

By: Julian T | Date: Aug., 2nd 2013 | Beer(s) Brewed: Oktoberfest

Made an Oktoberfest. Got down from 1.060 to 1.011. Left a clean malty lager with some body. Dropped pretty clear too. My pipeline was low so I started drinking it after lagering for only around a month. Still a very good beer that should get better with more largering time. Would love to try it in an actual helles beer.

I have been brewing Munich Helles for many years

By: Tim Hobbs | Date: Nov., 15th 2012 | Beer(s) Brewed: Munich Helles

I have been brewing Munich Helles for many years, and tried the WL860 for the first time this year. It vastly improved the quality, taste, and clarity of the beer. My finest batch yet!

Will you make this yeast available all the time

By: Larry | Date: Oct., 24th 2012 | Beer(s) Brewed: Munich Helles

Will you make this yeast available all the time ? Will it be a seasonal yeast ? What lager yeast that is available all tear long is most like this strain ? Best Helles yeast I have seen from anyone ! Thank You

My first lager, hit 81% attenuation

By: Brian | Date: Jul., 7th 2012 | Beer(s) Brewed: Helles Bock

My first lager, hit 81% attenuation from 1.06 to 1.011 on my hellesbock. Incredibly clean, flocculates really well. Sulphur notes disappeared after about a week. Really clean yeast and I was surprised I hit such a low TG. Still lagering another a few weeks but I don't think I'll even need to fine it any further and it's already a clean, refreshing beer with a kick to boot.

Frequently Asked Questions

Characteristics

Attenuation68-72%

FlocculationMedium

Optimum Ferment Temp.48-52°F

Alcohol ToleranceMedium

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