Corvallis Brewing Supply

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White Labs 653 - Brettanomyces Lambicus

7.00
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White Labs 653 - Brettanomyces Lambicus

7.00

This yeast has high-intensity Brettanomyces character, and defines the “Brettanomyces character” of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

Attenuation: 70.00-85.00

Flocculation: Low

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

Optimum Fermentation Temperature: 85.00-85.00

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This yeast has high-intensity Brettanomyces character, and defines the “Brettanomyces character” of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

Attenuation: 70.00-85.00

Flocculation: Low

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

Optimum Fermentation Temperature: 85.00-85.00