WLP648 Brettanomyces bruxellensis Trois Vrai

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Wild Yeast & Bacteria

The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.

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. 

Click Here for a Sizing Chart

Horizontal Tabs

Characteristics
Attenuation: 
85.00-85.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium - High (8 - 12%)
Optimum Fermentation Temperature: 
70.00-85.00