This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
(Formerly named Brettanomyces bruxellensis Trois)
|Min Fermenting Temp||70|
|Max Fermenting Temp||85|
Customer ReviewsWrite a review
First time brewing a sour beer. Midwest Supplies packaged and shipped the ingredients with care. WLP644 was easy to pitch and worked great out of the packet.
Used this to make a NEIPA. OG 1.065 FG 1.013 after 3 weeks on the cake. It did the job for this style.
It worked, we made beer!
In my experience (half dozen times), this works well hot, no fusels even at 85F, and can be ready to consume in 3 weeks even without a starter. One of my favorites.