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White Labs 650 - Brettanomyces Bruxellensis

10.00
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White Labs 650 - Brettanomyces Bruxellensis

10.00

A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

Attenuation: 85.00-85.00

Flocculation: Low

Alcohol Tolerance: Medium - High (8 - 12%)

Optimum Fermentation Temperature: 85.00-85.00

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A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

Attenuation: 85.00-85.00

Flocculation: Low

Alcohol Tolerance: Medium - High (8 - 12%)

Optimum Fermentation Temperature: 85.00-85.00