WLP645 Brettanomyces Claussenii - White Labs Yeast

WLP645 Brettanomyces Claussenii - White Labs Yeast

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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.
Item # WLP645
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 1LBS
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Bottle condition yeast
Matt K on Mar 26, 2019
For Secondary Fermentation in Burton IPA
Josh P on Jan 28, 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
Samuel S 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
Style of Beer i want to make
Richard M on Feb 14, 2019
Favorite Brett Strain
Valued C on Nov 17, 2018

4.7 / 5.0
3 Reviews
5 Stars
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1 Star
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.
January 23, 2018
1 year ago
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.

January 30, 2016
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.
May 16, 2013