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White Labs Yeast WLP645 Brettanomyces Claussenii
Details
Brettanomyces Claussenii was originally isolated from strong English stock beer, in the early 20th century. Low intensity Brett character. More aroma than flavor contribution. Fruity, pineapple like aroma. Brettanomyces claussenii, also referred to as brettanomyces-c (or Brett-C) is closely related to Brettanomyces anomalus.
Wyeast Equivalent: Private Collection Brettanomyces claussenii™ – WY5151
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You Might Also Like" section.
Specs
| Alcohol Tolerance | 8.0 - 12.0% |
| Flocculation | Low |
| Cell Count | 100+ Billion |
| Attenuation | 70 - 85% |
| Fermentation Temperature | 85.0°F (29.4 °C) |
$9.99
Brettanomyces Claussenii is a good choice for: Berliner Weisse, Flanders Brown, Flanders Red, Gose, Geuze, Lambic, or any beer you want to add some funky sour character to!
- Optimum Fermentation Temp: 85°F
- Flocculation: Low
- Attenuation: 70–85%
- Alcohol Tolerance: Medium to High (8–12%)
- Cell Count: 100+ Billion
Brettanomyces Claussenii is a good choice for: Berliner Weisse, Flanders Brown, Flanders Red, Gose, Geuze, Lambic, or any beer you want to add some funky sour character to!
- Optimum Fermentation Temp: 85°F
- Flocculation: Low
- Attenuation: 70–85%
- Alcohol Tolerance: Medium to High (8–12%)
- Cell Count: 100+ Billion
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