White labs WLP644 Saccharomyces "bruxellensis" Trois

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This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains.


Attenuation 85%+


Flocculation Low


Optimum Ferment Temp. 70-85°F


Alcohol Tolerance Medium-High

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