WLP650 Brettanomyces bruxellensis

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A classic strain used during secondary fermentation for Belgian-style beverages 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 beverage.

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