WLP644 Saccharomyces "bruxellensis" Trois

This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains.

*We receive weekly shipments direct from White Labs every Wednesday*
**Back-orders placed by end of day Monday will be received on Friday**

Availability: Core
Attenuation: 80 - 85%
Flocculation: Low 
Alcohol Tolerance: Medium - High (8 - 12%)
Optimal Fermentation Temperature: 70 - 85°F