Inventory on this item is kept very low. Please call 541.758.1674 to verify availability before ordering, otherwise we may hold your order until it is available!

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

Attenuation: 70.00-85.00

Flocculation: Low

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

Optimum Fermentation Temperature: 85.00-85.00