• Attenuation: 70-85%
  • Flocculation: Low
  • Optimum Fermentation Temperature: 29 °C
  • Alcohol Tolerance: Medium-High 
  • 50-75 billion cell count vial
Meer informatie
SKU5011010
GistvormVloeibaar
GistsoortWilde gist en bacterien
Gist merkWhite Labs
SedimentatieLaag
VergistingsgraadHoog
Aanbevolen vergistingstemperatuur29°C
Maximum alcohol tolerantie12%

White Labs WLP645 Bretannomyces Clausssenii

Beschikbaarheid: Niet op voorraad

SKU
5011010
€ 8,75

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.

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