Description

White Labs WLP650 Brettanomyces Bruxellensis yeast

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 flavour of its beer.

Flocculation: Low
Attenuation: 70 - 85%
Temperature: 30°C
Alcohol Tolerance: Medium - high (8 - 12%)
Diastatic (STA1): No

Flavour Profile: Earthy

Suitable Beer Style: Lambic, Wild Specialty Beer

Availability: Always

Possible Substitutes

• Wyeast 5112 Brettanomyces bruxellensis yeast
• White Labs WLP648 Brettanomyces Bruxellensis Trois Vrai yeast
• White Labs WLP644 Saccharomyces brux-like Trois yeast