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. Brettanomyces claussenii is closely related to Brettanomyces anomalus.

• Optimum Fermentation Temp: 85°F
• Flocculation: Low
• Attenuation: 70–85%
• Alcohol Tolerance: Medium to High (8–12%)
• Cell Count: 100+ Billion

For best results we recommend ordering an Ice Pack with your liquid yeast.

Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.