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Brew Butlers' Yeast database & information guide

Brettanomyces claussenii By White LabsBretts
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. B. claussen
Form Liquid
Strain WLP645
Temp 85F to 85F
Attenuation 70 to 85
Flocculation Low
Substitutes None
Tolerance 12%
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