White Labs WLP644 Brettanomyces Bruxellensis Trois Yeast

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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

White Labs WLP645 Brettanomyces Claussenii Yeast

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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

White Labs WLP648 Brettanomyces Bruxellensis Trois Vrai

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The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear. Attenuation: 85.00-85.00 Flocculation: Low Alcohol Tolerance: Medium - High (8 - 12%) Optimum Fermentation Temperature: 70.00-85.00

White Labs WLP650 Brettanomyces Bruxellensis Yeast

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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

White Labs WLP653 Brettanomyces Lambicus Yeast

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This yeast produces a high intensity of the traditional Brettanomyces characters — horsey, smoky and spicy flavors — in beer. As the name suggests, this strain is found most often in lambic style beers but is also commonly 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

White Labs WLP672 Lactobacillus Brevis Yeast

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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

White Labs WLP677 Lactobacillus Delbrueckii Bacteria

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This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze. Attenuation:  0.00-0.00 Flocculation:  Low Alcohol Tolerance:  Medium (5 - 10%) Optimum Fermentation Temperature:  70.00-75.00