WLP653 | Brettanomyces lambicus

WLP653 | Brettanomyces lambicus

White Labs

  • $9.99

Attenuation: 70.0% - 85.0%

Flocculation: Low

Alcohol Tol.: Medium to High (8 - 12%)

Fermentation Temp: 85F - 85F/30C - 30C

This yeast produces a high intensity of the traditional Brettanomyces characters—horsey, smoky and spicy flavors—in beer. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.