White Labs WLP650 Brettanomyces Bruxellensis

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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 flavour.


Attenuation 70-85%
Flocculation Low
Optimum Fermentation Temp. 85°F+
Alcohol Tolerance Medium - High
Laboratory White Labs
More Info http://www.whitelabs.com