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WLP644 Brettanomyces Bruxellensis Trois
What it does :
The WLP644 Brettanomyces Bruxellensis Trois yeast strain produces a Brettanomyces yeast flavor profile distinguished from the typical Brett profile by subtle fruity notes of mango and pineapple. This strain is a non-flocculent yeast that results in a cloudy beer. It results in a slightly tart finish.
What it is:
This is a top-fermenting, wild yeast strain. This yeast strain is used for brewing beers that require a Brettanomyces fermentation.
How it works:
After the boil is complete, cool your wort temperature down to be at or near 85 F (29.4 C). Then, you can add this yeast to begin the primary fermentation of your beer.
The amount of pitching yeast that you need to properly ferment a 5 gallon (18.9 liter) batch of wort will vary with the original gravity of your recipe. The higher the orginal gravity target of your wort, the greater the amount of sugars to be fermented. So, the original gravity of your recipe's wort drives the number of yeast cells you need to ferment these sugars. Making a yeast starter is strongly recommended for a wort with an original gravity at or above 1.080.
You should prepare your yeast sample for pitching into the wort. A liquid yeast slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.