Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

NO SPECIFIC REASON FOR THIS LINK...
I just really like the work levifunk is doing!

PASSWORD PROTECTION: READ THIS BEFORE POSTING!
YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

HomeBBBrewBoard
HotLinks!
Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
Mykel Obvious
06/09/06 09:43 AM  
Latest White Labs Info
White Labs Brettanomyces & Bacteria

WLP645 Brettanomyces claussenii

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.

WLP650 Brettanomyces bruxellensis

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.

WLP653 Brettanomyces lambicus

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

WLP655 Belgian Sour Mix 1

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

WLP677 – Lactobacillus I

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ales and gueze.

Flocculation: Low

Optimum Fermentation Temp: 65-75 F

Attenuation: N/A

Please note:

Cultures are for use in traditional “brett” secondary fermentations.

Sound sanitation and separation practices should be followed.

White Labs assumes no responsibility for the use of this product.

Saen Paxton
06/22/06 01:25 PM  
Re: Latest White Labs Info
Thanks for the 411. Any word on Wyeast? I keep hearing about a new packaging rumor. But as of late, their website is in dyer need of an upgrade…

Cheers,

Sean

 
Return to Forum

Post a Reply
Your Name:
Subject:
Message Body:


 
   
Username

Password

Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers


Babblebelt contributors in attendance: