White Labs - Brettanomyces Bruxellensis Trois Vrai WLP648 - Yeast

Type: Ale

Form: Liquid

Flocculation: Low

Laboratory: White Labs

Attenuation: 85%

Alcohol Tolerance: Med-High

Minimum Temperature: 70°F

Maximum Temperature: 85°F

Most Used In:

Style	Recipes
Brett Beer	74
American IPA	45
Mixed-Fermentation Sour Beer	30
Saison	24
Saison	21
American IPA	18
American Pale Ale	11
Lambic	10
American Pale Ale	9
Berliner Weisse	8
Berliner Weisse	8
Gose	8
American Light Lager	7
Belgian Specialty Ale	6
Experimental Beer	6
Bière de Garde	6
Fruit Lambic	5
Wild Specialty Beer	5
Specialty IPA: New England IPA	5
Clone Beer	4
Double IPA	4
Flanders Red Ale	4
Fruit Beer	3
Gueuze	3
Other Fruit Melomel	2
Specialty IPA: Rye IPA	2
Specialty Fruit Beer	2
Specialty IPA: Belgian IPA	2
Belgian Pale Ale	2
Weissbier	2
Flanders Brown Ale/Oud Bruin	2
American Strong Ale	1
Bière de Garde	1
Witbier	1
Witbier	1
Common Cider	1
Belgian Blond Ale	1
Mixed-Style Beer	1
Belgian Tripel	1
Strong Bitter	1
Belgian Tripel	1
Flanders Red Ale	1
Dry Mead	1
Specialty IPA: Brown IPA	1
Belgian Pale Ale	1
Oud Bruin	1
Spice, Herb, or Vegetable Beer	1
Straight (Unblended) Lambic	1
Russian Imperial Stout	1
Blonde Ale	1
Other Specialty Cider or Perry	1
Munich Dunkel	1
Blonde Ale	1
Fruit Lambic	1