Description

White Labs WLP653 Brettanomyces Lambicus:

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

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.