WLP650 Brettanomyces bruxellensis

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

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Reviews

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“My OG for this Golden Strong was 1.088”

By: cdj | Date: Dec., 3rd 2012 | Beer(s) Brewed: Belgian Golden Strong Ale

My OG for this Golden Strong was 1.088. WLP500 started strong but quit at about 1.022. I put 5 gallons in a keg and gave to many happy people who like them a bit sweet. To the second 5 gallons I added WLP 650 for 4 months and finished at 1.012. While I could be more patient I kegged this. Wonderful sun soaked sweet hay and horse stall aroma, still a beautiful but more complex off centered golden strong. Highly recommended. While I have used it in Orval clones, this is wonderful, I shall experiment more.

“... I plate and freeze ...”

By: bergerandfries | Date: Nov., 25th 2012 | Beer(s) Brewed: Belgian Specialty Ale

A certain Trappist brewery uses an ale yeast in primary and brettanomyces in secondary to get a unique flavor called goût d'*****. WLP510 combined with WLP650, makes my beer a goût d'*****. As a platinum strain, WLP510 is out once a year, and I plate and freeze the yeast with no noticeable impact to yeast performance or flavor. Yeast starters grow fast with this yeast strain.
(Editor's note: This review also appears under WLP510).

Frequently Asked Questions

Q: My idea is to brew a Saison with WLP565 Saison yeast and finish it with WLP650 Brett. My question is regarding the timing of the addition of the WLP650. Should I pitch it after the primary fermentation and if so, do I need to oxygenate or just pitch it and gently stir it into the beer?

A. Add the 650 after the Saison yeast slows down; it is helpful to add a little oxygen when adding brett. The easiest way to do this is to transfer the beer. You don't need to really try and add oxygen; the transfer itself gets enough in. Add back whatever Saison yeast has settled out in the first fermentor.

Q. I purchased a vial of the WLP650 Brett Brux. I pitched into the secondary about 3-4 weeks ago and am not seeing any activity. I expected I would see some CO2 produced and thus activity in the airlock.

A. It takes quite a while to see any noticeable activity. Even with an airlock, there my not be much CO2 production to cause movement. It also works slower when there is no oxygen present (with the airlock in place, it is anaerobic). Eventually you will begin to see pellicle formation (a white film at the top of the beer) and that will tell you that the bret is fermenting.

Q: I am planning a sour brown ale with bret bruxellensis as the only yeast. Is there anything special I should do with this strain and is this a good idea?

A. We don't recommend the vials for primary (not enough cells), but if you make a decent starter, it should be fine. You should plan on 3-5 days to grow up the starter, at least room temperature (but warmer is better) and aerate as usual. You are probably going to have to make twice as much of a starter as you normally would for Saccharomyces.

Q: I just bought one vial of brettanomyces brux WLP650. I have used White Labs "normal" ale yeast in the past and have noticed that there is usually a 1-2 inch pellet ( yeast cake) at the bottom of the tube. WLP650 has a very small pellet (1-2 millimeters) at the bottom. Is there still the same number of yeast cells in a vial of brettanomyces as saccaromyces?

A: This sounds normal, as we do not concentrate the brettanomyces. Therefore, you won't see a thick layer in the tube. The cultures are generally 50 million cells/ml.

Q: I would like to use WLP650 Brettanomyces bruxellensis in the secondary of a Belgian Ale. Do I need to do
anything special to use a starter with this strain?

A: You can use the same guidelines as you would for beer. The growth rate is slower, at 5-7 days for 10 fold growth.
Also, the same pitching rates do not apply to brettanomyces as it does to brewers yeast. It is typical to "underpitch" brett as it is very effective at these rates.

Characteristics

Attenuation70-85%

FlocculationLow

Optimum Ferment Temp.85°+

Alcohol ToleranceMedium-high

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