White Labs 653 Brett Lambic


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.

WLP653 Brettanomyces lambicus is POF+, this strain will contribute phenolic characteristics to finished products.

Attenuation: 70% – 85%
Flocculation: Low
Alcohol Tolerance: Medium – High (8 – 12%)
Optimum Fermentation Temperature: 85°F – 85°F

In stock

SKU: 1836 Category: