High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.
Feedback and experiences from previous customers. Want to leave a review of your own?
I've used this beer in numerous batches as a 100% brett fermentation. The first one, a flanders red, took forever took get going and even longer to finish - almost six weeks. But I kept washing the yeast and using it in successive batches and I'm now in the 6th generation. The first few fermentation's produced very fruity (pineapple flavor?) beers, but progressively they got more and more phenolic. They also fermented stronger and stronger each time - the last batch only took one week to take a 1.056 saison down to 1.008. Two weeks and it was down to 1.004. This has now become my favorite yeast and I want use it in everything.
Nice phenolic finish. Super attenuator. Brett flavor develops slowly.
1 vial (no starter) pitched onto a 1.092 must held at 70 degrees Fahrenheit fermented to 0.998 in seven weeks, producing a very spicy mead with the horsey, funky characteristics.
Q: I am going to make a Kriek style Lambic. This is a style of beer where I will add 10lbs of cherries to the secondary fermentation. I am going to use WLP653 Brettanomyces Lambicus during the secondary fermentation. Should I add the yeast with the fruit? Or should I be adding the fruit after the yeast has completed secondary fermentation?
A. You can add it at the same time you add the cherries. The brettanomyces will be happy with the added sugar content of the fruit. Cherries are particularly good for this style as they maintain their flavor characteristics in fermentation rather than being metabolized by the brett.
Q. We recently tried to kick off a Lambic using a White Labs WLP653 Brettanomyces lambicus yeast and it never got moving. Do you have any suggestions as to how we might improve our luck here?
A: As far as the WLP653, this yeast is not meant for primary fermentation and is much slower than sacchromyces. We suggest you use standard brewing yeast for primary and pitch the Brett at the end of the fermentation. If you do use in the primary, you need a higher cell count and would need to pitch about 3 times as much as normal. And it would take a good deal longer to ferment. Brettanomyces also likes higher fermentation temps, so at least 75 degrees and ideally 85.
Q. I am not brewing beer, rather trying to ferment some pure maple syrup without preservatives, to create co2, and the usual byproducts. My aim is not to create a beverage but rather a bubbly concoction that best promotes fermentation. I want it to stink up the yard to replace the smell of our beloved maple tree that emitted a fermenting ooze since I was a child.
A: We do no have direct experience with this, but it is going to take a while. You will probably just need to feed it new sugar every 2-3 months.
Optimum Ferment Temp.85°+