WLP650 Brettanomyces bruxellensis

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Wild Yeast & Bacteria

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One historic brewery in Belgium uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

Check out the attached document "R&D Wild Yeast and Bacteria Experiments" to learn more about how this strain along with other White Labs' wild yeast and bacteria performed in trials by our research and development team. 

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Characteristics
Attenuation: 
85.00-85.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium - High (8 - 12%)
Optimum Fermentation Temperature: 
85.00-85.00