Yeast
Brettanomyces lambicus — White Labs
White Labs
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- White Labs
- Product code
- WLP653
- Form
- liquid
- Type
- wild
- Attenuation
- 80–90 %
- Temperature
- 30–30 °C
- Flocculation
- low
- Alcohol tolerance
- 12 %
- STA1
- not published — treat as unknown
Description
Brettanomyces lambicus, the pie-cherry and barnyard end of the family. It is the most assertive of the White Labs Bretts and wants a long conditioning period.