WLP648 Brettanomyces bruxellensis Trois Vrai


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I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.




The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

 Attenuation 85%
Flocculation Low
Alcohol Tolerance Medium - High (8 - 12%)
Optimum Fermentation Temperature 21°C - 29.5°C (70°F - 85°F)