White Labs: WLP653 / Brettanomyces Lambicus

White Labs: WLP653 / Brettanomyces Lambicus

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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.

Alcohol: 8 - 12% / Attenuation: 70 - 85%

Flocculation: Low / Temperature: 85 F