Brettanomyces bruxellensis | White Labs WLP650 Yeast
This yeast is 40% off because it’s within at least one month of its best by date. We never ship expired yeast, but it may arrive near or just past that date. In our own lab tests, we've seen up to 85% viability beyond the best by date—much better than most calculators predict. It's a smart way to save without compromising your brew.
White Labs WLP650 Brettanomyces bruxellensis
White Labs WLP650 Brettanomyces bruxellensis is a Brettanomyces culture used for wild, mixed-fermentation, and Belgian-inspired sour beer programs. White Labs describes it as a classic strain for secondary fermentation in Belgian-style beers such as lambics, with a medium-intensity, earth-forward character.
Use WLP650 when a beer needs classic Brett development during aging or bottle conditioning rather than a clean Saccharomyces-only profile. It is a strong fit for lambic-inspired beer, wild specialty beer, farmhouse projects, and long-aged blends where Brett character is part of the recipe plan.
Fermentation Profile
- Part number: WLP650.
- Culture: Brettanomyces bruxellensis.
- Flocculation: low according to White Labs.
- Alcohol tolerance: medium to high, listed by White Labs as 8-12%.
- Suggested styles: lambic and wild specialty beer.
Process Notes
Brettanomyces changes beer slowly, so give it time. Character can continue developing for months as the beer ages, especially in mixed-culture beers or beers with remaining complex carbohydrates. Keep oxygen exposure controlled and use separate soft parts, tubing, and packaging gear if you do not want Brett carryover into clean beers.
For more wild and specialty strains, browse our White Labs yeast collection. If you are building a mixed-fermentation beer, plan the full fermentation schedule before brew day so primary yeast, Brett culture, bacteria, wood, fruit, and packaging all work together.