WLP650 Brettanomyces bruxellensis

A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

*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: 80 - 85°F