WLP4620 Lochristi Brettanomyces
Liquid Brett yeast from White Labs.
Lab
White Labs· Brett · Liquid · WLP4620
White Labs· Brett · Liquid · WLP4620Specs
Attenuation
80–88%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
21–27°C
70–81°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈15% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Common questions
- What is WLP4620 Lochristi Brettanomyces's attenuation?
- 80–88% apparent attenuation.
- What temperature should I ferment WLP4620 Lochristi Brettanomyces at?
- 21–27°C is the recommended range.
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