Description

White Labs WLP645 Brettanomyces Claussenii:

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.

Attenuation: 70-85%
Flocculation: Low
Optimum Fermentation Temperature: 85°F+ (29°C+)
Alcohol Tolerance: Medium-High

* Cultures are for use in traditional "brett" secondary fermentations. Sound sanitation and separation practices must be followed. Beer Grains Supply Co assumes no responsibility for the use of this product.