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White Labs Brettanomyces Bruxellensis WLP650


A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

Attenuation 85-85% 

Flocculation Low 

Optimum Ferment Temp. 85-85°F

Alcohol Tolerance Medium- High 

NB:  This product needs refrigeration, therefore extra postage costs have been added to this product to allow for the extra packaging.