WLP645 Brettanomyces claussenii
Liquid Brett yeast from White Labs.
Lab
White Labs· Brett · Liquid · WLP645
White Labs· Brett · Liquid · WLP645Specs
Attenuation
70–85%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
29°C
84°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Low
How readily the yeast clumps together and drops clear once fermentation winds down.
Alcohol tolerance
≈12% ABV
The rough ABV ceiling where the yeast stresses out and stops fermenting.
Genetic traits
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Common questions
- What is WLP645 Brettanomyces claussenii's attenuation?
- 70–85% apparent attenuation.
- What temperature should I ferment WLP645 Brettanomyces claussenii at?
- 29°C is the recommended range.
- Is WLP645 Brettanomyces claussenii diastatic (STA-1)?
- No. WLP645 Brettanomyces claussenii does not carry the STA1 gene, so it attenuates normally with no diastaticus gushing risk.
Brew with WLP645 Brettanomyces claussenii
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