Description

Brettanomyces claussenii.Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

Attenuation: 70-85%

Flocculation: Low

Alcohol Tolerance: Medium – High (8 – 12%)

Optimum Fermentation Temperature: 85F