WLP644 Saccharomyces "bruxellensis" Trois

This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

(Formerly named Brettanomyces bruxellensis Trois)

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Characteristics
Flocculation: 
Low
Optimum Fermentation Temperature: 
70-85°F (21-30°C)
Alcohol Tolerance: 
Medium-High
Alcohol Tolerance: 
Medium-High (8-12%)
Attenuation: 
85%+