WLP650 Brettanomyces bruxellensis

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

Attenuation: 70-85%

Flocculation: Low

Optimum Ferment Temp.85°+

Alcohol Tolerance: Medium-high


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