White Labs LP653 Brettanomyces lambicus


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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.

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Attenuation:  70.00-85.00
Flocculation:  Low
Alcohol Tolerance:  Medium - High (8 - 12%)
Optimum Fermentation Temperature:  85.00-85.00