WLP645 Brettanomyces claussenii

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

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