WLP645 Brettanomyces Claussenii - White Labs Yeast

WLP645

WLP645 Brettanomyces Claussenii - White Labs Yeast

WLP645

$10.99 & FREE Shipping on orders over $59 OR $8.99 flat rate shipping.

Description

Brettanomyces Claussenii was originally isolated from strong English stock beer, in the early 20th century. Low intensity Brett character. More aroma than flavor contribution. Fruity, pineapple like aroma. Brettanomyces claussenii, also referred to as brettanomyces-c (or Brett-C) is closely related to Brettanomyces anomalus.

Brettanomyces Claussenii is a good choice for: Berliner Weisse, Flanders Brown, Flanders Red, Gose, Geuze, Lambic, or any beer you want to add some funky sour character to!

Optimum Fermentation Temp: 85°F
Flocculation: Low
Attenuation: 70–85%
Alcohol Tolerance: Medium to High (8–12%)
Cell Count: 100+ Billion

Wyeast Equivalent: Private Collection Brettanomyces claussenii™ – WY5151

Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.

Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

Item #	WLP645
Shipping	Eligible for Free Shipping Program
Availability	Out Of Stock
Weight	1 LBS

Community Q&A

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Why did you choose this?

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Need it for a sour Iâ€™m making

Bill A on Dec 27, 2022

Barrel Inoculation

Will S on Mar 31, 2022

Got some ropiness on a brew, hoping to use brett to clear it up

Andrew B on Mar 23, 2021

Purchased this to add to an existing batch of Belgium Blonde to create a sour with cherries!

Jenn H on Jun 18, 2020

Recommended

Greg G on Apr 3, 2020

same as above

Jim F on Dec 27, 2019

For the pineapple esters in my IPA with the right ingredients

Jeffrey S on Oct 25, 2019

Style of Beer i want to make

Richard M on Feb 14, 2019

Favorite Brett Strain

Valued C on Nov 17, 2018

in my countrt doesnt exists

Gianni T on Jul 20, 2018

I am creating a sour rotation.

Brian F on Apr 6, 2018

Never made a sour

James S on Jan 12, 2018

Need it for a sour Iâ€™m making

Bill A on Dec 27, 2022

Trying to fix something

Albert D on Dec 6, 2022

Barrel Inoculation

Will S on Mar 31, 2022

Because my local Homebrew Shop couldn't get it.

Valued C on Aug 27, 2021

Got some ropiness on a brew, hoping to use brett to clear it up

Andrew B on Mar 23, 2021

For a Porter, and maybe a Dark Mild

Adrian F on Oct 27, 2020

Purchased this to add to an existing batch of Belgium Blonde to create a sour with cherries!

Jenn H on Jun 18, 2020

Making a traditional porter

Joseph N on Apr 8, 2020

Recommended

Greg G on Apr 3, 2020

To make historic British and Early American beers

Adrian F on Mar 21, 2020

same as above

Jim F on Dec 27, 2019

Their instant response

Thomas H on Dec 16, 2019

For the pineapple esters in my IPA with the right ingredients

Jeffrey S on Oct 25, 2019

Bottle condition yeast

Matt K on Mar 26, 2019

Style of Beer i want to make

Richard M on Feb 14, 2019

For Secondary Fermentation in Burton IPA

Josh P on Jan 28, 2019

Favorite Brett Strain

Valued C on Nov 17, 2018

Fan of strain and need a pure pitch to build up

Sam Staley on Sep 5, 2018

in my countrt doesnt exists

Gianni T on Jul 20, 2018

Looking for the vaunted vatted character.

Sean Kinnas on Jun 14, 2018

I am creating a sour rotation.

Brian F on Apr 6, 2018

Sounds good in my big old ale

Phillip Johnston on Jan 22, 2018

Never made a sour

James S on Jan 12, 2018

Trying to fix something

Albert D on Dec 6, 2022

Because my local Homebrew Shop couldn't get it.

Valued C on Aug 27, 2021

For a Porter, and maybe a Dark Mild

Adrian F on Oct 27, 2020

Making a traditional porter

Joseph N on Apr 8, 2020

To make historic British and Early American beers

Adrian F on Mar 21, 2020

Their instant response

Thomas H on Dec 16, 2019

Bottle condition yeast

Matt K on Mar 26, 2019

For Secondary Fermentation in Burton IPA

Josh P on Jan 28, 2019

Fan of strain and need a pure pitch to build up

Sam Staley on Sep 5, 2018

Looking for the vaunted vatted character.

Sean Kinnas on Jun 14, 2018

Sounds good in my big old ale

Phillip Johnston on Jan 22, 2018

Reviews

Review More Purchases | My Posts

4.8 / 5.0

4 Reviews

5 Stars

4 Stars

3 Stars

2 Stars

1 Star

Rated 5 out of 5

Add a brilliant complexity to any dark ale

What a strain! I pitched this into some fully fermented Porter I'd set aside for Brett'ing, and in three months I had, and thankfully still have, one hell of a beer. It's funky, the pineapple is very much there, and it really just added some welcome dimension to an already fairly solid Porter. I'd highly recommend this for an 18th century twist in any British Ale, or heck, maybe even a Kölsch or a Schwarzbier, or an American Wheat

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October 21, 2020

Adrian F

Purchased
over 3 years ago

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Rated 5 out of 5

Great yeast that is slowly becoming a part of my house culture

I did a Saison with this and it came out pretty great pitched at the same time of the Saison yeast. a 2 step starter was used (800ml to 1600ml) and I had some nice funk after only 2 months for a nice clean but funky saison. Definitely has that fantastic over-ripe pineapple aroma I wanted (like when you smell an almost rotting pineapple).

I have plans for this yeast for a house mixed culture that I'm putting together and will slowly add other strains in with this one.

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January 23, 2018

Richie

Purchased
over 5 years ago

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Rated 5 out of 5

outstanding

Used as sole yeast for an Apricot Blond, with NZ Wai'iti hops finishing. Pineapple-y notes from BrettC and citrus from hops blended amazingly with apricots.

As primary, fermentation was surprisingly normal, bubbling in 10-12 hrs, thick krausen by 36hrs. Krausen looked like blown-in insulation, but overall it behaved just like a Sacc brewers yeast, with the caveat that another reviewer mentioned - the yeast sediment is extremely fluffy, either accept that you'll drink much of it, or don't bottle-condition. (and if you bottle-condition, plan for it to attenuate quite a bit over the next month - once krausen falls it will continue to chew through less-fermentable sugars for weeks - brett is extremely capable, can even eat sugars in oak)

I want to try it in several other styles as primary yeast, in secondary for an old ale, and I already have ingreds for another apricot brett blond.

j

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January 30, 2016

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Rated 4 out of 5

Versatile

This strain is great for several applications. I like to spike golden ales or saisons at bottling/kegging with this strain; it gives fantastic pineapple and musty flavors/aromas.

Its a great strain to use for lambic/flanders brewing in conjunction with another blend or bottle dregs.

Its also a very nice primary yeast. It produces a dry beer with very subtle, juicy-fruit esters. It does take some time to clear, which is best done in the keg. In the bottle, the powdery yeast can be easily roused and end up in the glass.

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May 16, 2013

Kyle Kohlmorgen

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