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'American Sour Beers: Innovative Techniques for Mixed Fermentations' - Michael Tonsmeire
€22.00
WLP650 Brettanomyces Bruxellensis.
Price:
€15.50
Tax included
Available in 7 days
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Description
Classic Belgian Brettanomyces strain of medium intensity.
Profile: Barnyard, leather
Delivered with ice pack. Place in refrigerator quickly!
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WLP650 Brettanomyces Bruxellensis
Classic strain used during the secondary fermentation of Belgian-style beers and lambics, creating a medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast during secondary fermentation and bottling to produce the characteristic flavor of its beer.
Characteristics:
- Attenuation rate: 85%
- Flocculation: Low
- Alcohol tolerance: 12%
- Fermentation temperature: 29°C
Ready-to-use yeast. A starter is still recommended if you use it two months after the manufacturing date (printed on the package).
Substitutes: Wyeast 5112, SafBrew BR8
To learn more about this type of yeast, check out our:
Data sheet
- Fermentation temperature
- 27-32°C
- Strain
- Brettanomyces
Lev. sauvages / bactéries - Floculation
- Low
- ABV Tolerance
- 8-12%
- Conservation
- Au réfrigérateur
- Yeast type
- Brettanomyces
- Beverage
- Beer
- Type of beer
- Hybrid / Wild
- _amaz_qte
- 70
- _amaz_country_origin
- Etats unis
- Agriculture
- Conventional
