WLP644 Research Results

After researching the genetics of WLP644 Brettanomyces bruxellensis Trois, the results are in and the name has been changed to WLP644 Saccharomyces "bruxellensis" Trois, and a new strain added, WLP648 Brettanomyces bruxellensis Trois Vrai, for those looking for the traditional Brettanomyces character.

Full details are here -- http://www.whitelabs.com/sites/default/files/644_Explanation.pdf




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How does this affect sanitation? Should this strain still be kept separate from clean fermentations?

Hello Jeff,

Since this is a wild strain of Saccharomyces, you should treat it the same as you would a Brettanomyces strains. Use the same separation and robust sanitation as you would in those cases.

What about the size of the Saccharomyces "bruxellensis" Trois organism? Is it the same of Brettanomyces og Saccharomyces. Because of the smaller size of Brett many brewers avoid it in the brewhouse - could it be easier to get rid of the new Sacch Trois?

The cell size of this wild Saccharomcyes strain is approximately 5-7um, which is very similar to strains of Brettanomyces. In contrast, brewing strains of Saccharomyces are 8-12um.

Going forward, is Saccharomyces Brux. Trois going to be sold at the usual sacch. cell count?

644 is grown in the wild yeast and brettanomyces and bacteria laboratory because of its wild character, and will continue to be grown in this area for the immediate future. This area is not suited for larger cell counts. 

That's too bad. Probably a majority of homebrewers use 644 as a primary strain. In my experience, it's both great and very unusual in primary but fails to deliver like a brett strain when pitched in secondary. The low cell count puts the onus on the customer to make a multi-stage starter and run an extra risk of infection to do something white labs could do more easily under safer conditions. It also encourage home brewers to use 644 like a traditional brett strain, which is not where it shines in my opinion.

What's the cell count? Will it come at the higher saccharomyces cell count rate or the lower brett/bacteria rate?

Will this strain produce acetic acid in the presence of oxygen? To aerate or not to aerate... that is the question.

Our suggestions remain the same - please aerate. 

So, what are the apomorphies that differentiate the genera Saccharomyces and Brettanomyces, aside from genetic coding, that merit generic reassignment?

Regarding these findings do you think I would need to use my Brett dedicated equipment for this strain? Or will it not leach into the plactic equipment since it is Sacch?