Brettanomyces Bruxellensis

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.

Properties

Laboratory:

White Labs

Product ID:

WLP650

Type:

Ale

Form:

Liquid

Flocculation:

Medium

Best For:

Belgian sour ales and labics (in secondary)

Attenuation

Average Attenuation:

70 %

Minimum temperature:

18.3°C

Maximum temperature:

22.2°C