
WLP650 Brettanomyces bruxellensis
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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.
Availability: Core
Attenuation: 80 - 85%
Flocculation: Low
Alcohol Tolerance: Medium - High (8 - 12%)
Optimal Fermentation Temperature: 80 - 85°F
*We receive weekly shipments direct from White Labs every Wednesday*
*Orders placed by Friday mornings will be received by Friday the following week If in stock at White Labs*
White Labs Yeast Pitch Calculator
Availability: Core
Attenuation: 80 - 85%
Flocculation: Low
Alcohol Tolerance: Medium - High (8 - 12%)
Optimal Fermentation Temperature: 80 - 85°F