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WLP644 Saccharomyces Bruxellensis Trois - White Labs Yeast
WLP644
WLP644 Saccharomyces Bruxellensis Trois - White Labs Yeast
WLP644 Saccharomyces Bruxellensis Trois - White Labs Yeast
 

WLP644 Saccharomyces Bruxellensis Trois - White Labs Yeast

Yeast  
In Stock
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Description

This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

(Formerly named Brettanomyces bruxellensis Trois)


Opt Temp: 70-85F 
Floc: Low
Atten: 85%+
Alcohol Tolerance: Medium-High.

For best results we always recommend ordering an ice pack with your liquid yeast.
 

Item # WLP644
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.14 LBS
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Community Q&A
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Browse 2 questions Browse 2 questions and 14 answers
Why did you choose this?
MoreFlavor Store
Specialty sour recipe
John K. on Apr 29, 2020
Brewing a Wild American Ale for NHC and no one else vould get it to me before the weekend.
Clint H on Jan 22, 2020
Specialty sour recipe
John K. on Apr 29, 2020
Experimenting with home brewing sours
Quinn H on Mar 25, 2020
Brewing a Wild American Ale for NHC and no one else vould get it to me before the weekend.
Clint H on Jan 22, 2020
barrel aged golden ale with balanced acidity and compexity
Stephen M on Nov 19, 2019
Add the funk
James W on Jun 24, 2019
I have used this yeast before
Ryan M on Oct 4, 2018
Love this strain for Brett IPAs and for mixed fermentations
Jonathan B on Sep 5, 2018
Reddit told me it tastes good
Eric W on May 15, 2018
Tasty
jeremiah t on Apr 3, 2018
Great reviews
Shaun A on Feb 15, 2018
Because FUNK
Jesus F on Feb 6, 2018
I'm making a berliner weisse and I wanted to try a more complex strain. This strain in particular caught my eye because it had been previously labeled as a Brett yeast to my knowledge. Cheers.
Ryan K on Jan 17, 2018
Experimenting with home brewing sours
Quinn H on Mar 25, 2020
barrel aged golden ale with balanced acidity and compexity
Stephen M on Nov 19, 2019
Do I need separate brewing equipment if using this strain? Will it contaminate my equipment and make it unsafe for using with other brews?
Mark3 on Sep 27, 2019
BEST ANSWER: No you do not need to use separate brewing equipment and it will not contaminate in any way. This strain was originally marketed as Brettanomyces but further analysis showed that it was Saccharomyces. I’ve used this strain over 40 times and have had no contamination issues when following normal cleaning and sanitation procedures. Cheers!
Reviews
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4.8 / 5.0
6 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
5
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This yeast is great at low-mid 70s. Produces tropical fruity flavors, prticularly when paired wth fruitier hops. I used it with all saaz and was kind of let down until i dry hopped with azacca.
December 9, 2018
Purchased
 1 year ago
great yeast
Very high attenuation, use it to make lower carb beer for type 1 diabetic consumer. Fruity notes.
September 21, 2018
Purchased
 1 year ago
Mango and Pineapple
Let's face it--most yeasts don't smell very nice right out of the starter. This strain bucks that trend. Right out of the vial it smelled of mango and pineapple and delivered that flavor to my wort. I would highly recommend using this strain for your next IPA or in a blend for a funky Belgian where you'd like to introduce some tropical fruit esters into the mix.
January 26, 2018
Purchased
 over 2 years ago
House Yeast
This stuff is fantastic! I use it for almost everything. Wonderful fresh or aged. Try making a stout with it, after about 5 months in the fermenter it takes on wonderful chocolatey, anise flavors. This will be the house yeast when I go commercial.
September 8, 2014
Worth a try
I used this yeast to primary a hoppy pale ale. Like other reviews it has fruity/candy like flavors with just a hint of funk. It works very well El Dorado hops. I made a big starter and it fermented really strong, with the shortest lag time I had ever experienced. Took the beer from 1.061 to 1.013 in 2 weeks, then to 1.007 in another 2 weeks. It does that longer than saccharomyces. If you are brewing with brett, or not afraid to, I would recommend giving it a try for primary. It does give you a different result but it is not so far out there as to scare off non brett and sour fans.
March 2, 2014
...is how I describe the aroma profile of my Golden Sour that is conditioning with this strain.

The flavors are just as complex, with some must and loads of bright, candy-like tones. Similar to a squeeze of lemon onto a fruit salad, the acidity really brightens the fruity aromas and flavors produced by the yeast.

Judging from the aromas and flavors in the starter wort, this strain would also be a great primary yeast strain for everything from a simple American Blond to a bright, dry Double IPA.
May 14, 2013
 
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