This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria, it ferments best in wort with a reduced ph after primary fermentation has begun. It may form a pellicle in bottles or casks.
Similar to: WLP645 Brettanomyces claussenii
- ABV: 12% ABV
- Attenuation: 80%
- Flocculation: medium
- Temperature Range: 60-75°F (15-24°C)