WLP650 Brettanomyces bruxellensis

DESCRIPTION
A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.
Brettanomyces bruxellensis yeast allows for the development of its signature "barnyard" flavor, a favorite of many home and professional brewers alike.

ATTENUATION :
N/A% - N/A%
FLOCCULATION :
Low
ALCOHOL TOLERANCE :
Medium to High (8-12%)
FERMENTATION TEMPERATURE :
85° - 85° F 30° - 30° C