WLP653 Brettanomyces lambicus

This yeast has high-intensity Brettanomyces character, and defines the Brettanomyces character of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

*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