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This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. This wild yeast has grown in popularity for styles like American IPA, American pale and blonde ales due to its tropical and stone fruit flavors and aromas. This Saccharomyces strain can be used like other house strains and can be easily clean with proper CIP procedures.
(Formerly named Brettanomyces . WLP644 is packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains).
Attenuation: 85.00-85.00
Flocculation: Low
Alcohol Tolerance: Medium – High (8 – 12%)
Optimum Fermentation Temperature: 70.00-85.00
