This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Attenuation: 85%+ Flocculation: Low Optimum Ferment Temp: 70-85°F Alcohol Tolerance: Medium-High
Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. Attenuation: 70-85% Flocculation: Low Optimum Ferment Temp: 85°+ Alcohol Tolerance: Medium-High
Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor. Attenuation: 70-85% Flocculation: Low Optimum Ferment Temp: 85°+ Alcohol Tolerance: Medium-High
Lactobacillus brevis is a rod-shaped bacteria used for souring beers. Typically produces more lactic acid than Lactobacillus delbrueckii. Great addition to any sour program! Attenuation: 80% Flocculation: n/a Optimum Ferment Temp: n/a Alcohol Tolerance: n/a
This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not...