WLP653 Brettanomyces lambicus
Liquid Brett yeast from White Labs.
Lab
White Labs· Brett · Liquid · WLP653
White Labs· Brett · Liquid · WLP653Specs
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
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Usually used in
LambicFlanders Red Ale & Sours
Common questions
- What is WLP653 Brettanomyces lambicus's attenuation?
- 70–85% apparent attenuation.
- What temperature should I ferment WLP653 Brettanomyces lambicus at?
- 29°C is the recommended range.
- Does WLP653 Brettanomyces lambicus produce phenolics (clove and spice)?
- Yes. WLP653 Brettanomyces lambicus is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is WLP653 Brettanomyces lambicus good for?
- Lambic and Flanders Red Ale & Sours.
Brew with WLP653 Brettanomyces lambicus
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