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{"id":7470734278,"title":"White Labs Yeast - 644 Saccharomyces \"Bruxellensis\" Trois","handle":"brewing-ingredients-yeast-wlp644-brett-brux-trois","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eThis 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. \u003cspan class=\"s1\"\u003eThis strain is available in PurePitch, which offers increased cell count due to our ability to concentrate the strain in its new packaging.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e(Formerly named \u003ca href=\"http:\/\/www.whitelabs.com\/sites\/default\/files\/644_Explanation.pdf\" class=\"external\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBrettanomyces bruxellensis Trois\u003c\/a\u003e. \u003c\/em\u003e\u003cem\u003eWLP644 is packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains).\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003cp\u003e\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFeedback and experiences from previous customers.\u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-b8ed13fd77916ae0e55bf8a642b683e3\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eFAUX BRETT IPA - LOW FLOCCULATOR\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAndrew\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eMar., 23rd 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eIPA\/APA\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eJust a note to WLP644 users - was very excited about a recent batch, did a maris otter\/citra SMaSH with WLP644. Sadly after fermentation the wort was\u003cbr\u003eextremely cloudy, like a Hefe, and barely cleared at all after 3 days in the fridge. I went ahead and bottled anyway, only reading later that 644\u003cbr\u003eis a low flocculator, and that \"some strains take 2 weeks at 40F to completely clear.\" Dang. While I did not control ferm temp very well, and there\u003cbr\u003ecould be other factors, next time (and there will be a next time; this yeast smelled absolutely delicious after pitching), I will let it cold crash until\u003cbr\u003eclear or a good approximation thereof.\u003c\/p\u003e\n\u003cp\u003eJust for reference, it tasted and smelled absolutely delicious, but there was substantial yeast bite.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-f270bc702934542e38330d66b80ca926\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003cdiv class=\"field-content\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2017-02-24T12:56:00-07:00","created_at":"2016-07-07T20:35:16-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":895,"price_min":895,"price_max":895,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940600134,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 644 Saccharomyces \"Bruxellensis\" Trois","public_title":null,"options":["Default Title"],"price":895,"weight":86,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"continue","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_624fddd4-5184-45ff-a95c-d4999490d888.jpg?v=1529969096"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_624fddd4-5184-45ff-a95c-d4999490d888.jpg?v=1529969096","options":["Title"],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eThis 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. \u003cspan class=\"s1\"\u003eThis strain is available in PurePitch, which offers increased cell count due to our ability to concentrate the strain in its new packaging.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e(Formerly named \u003ca href=\"http:\/\/www.whitelabs.com\/sites\/default\/files\/644_Explanation.pdf\" class=\"external\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eBrettanomyces bruxellensis Trois\u003c\/a\u003e. \u003c\/em\u003e\u003cem\u003eWLP644 is packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains).\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003cp\u003e\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFeedback and experiences from previous customers.\u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-b8ed13fd77916ae0e55bf8a642b683e3\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eFAUX BRETT IPA - LOW FLOCCULATOR\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eAndrew\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eMar., 23rd 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003eIPA\/APA\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eJust a note to WLP644 users - was very excited about a recent batch, did a maris otter\/citra SMaSH with WLP644. Sadly after fermentation the wort was\u003cbr\u003eextremely cloudy, like a Hefe, and barely cleared at all after 3 days in the fridge. I went ahead and bottled anyway, only reading later that 644\u003cbr\u003eis a low flocculator, and that \"some strains take 2 weeks at 40F to completely clear.\" Dang. While I did not control ferm temp very well, and there\u003cbr\u003ecould be other factors, next time (and there will be a next time; this yeast smelled absolutely delicious after pitching), I will let it cold crash until\u003cbr\u003eclear or a good approximation thereof.\u003c\/p\u003e\n\u003cp\u003eJust for reference, it tasted and smelled absolutely delicious, but there was substantial yeast bite.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-f270bc702934542e38330d66b80ca926\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003cdiv class=\"field-content\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 644 Saccharomyces "Bruxellensis" Trois

Product Description
$8.95
Maximum quantity available reached.

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. This strain is available in PurePitch, which offers increased cell count due to our ability to concentrate the strain in its new packaging.

(Formerly named Brettanomyces bruxellensis TroisWLP644 is packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains).

Reviews

Feedback and experiences from previous customers.

FAUX BRETT IPA - LOW FLOCCULATOR

By: Andrew | Date: Mar., 23rd 2016 | Beer(s) Brewed: IPA/APA

 

Just a note to WLP644 users - was very excited about a recent batch, did a maris otter/citra SMaSH with WLP644. Sadly after fermentation the wort was
extremely cloudy, like a Hefe, and barely cleared at all after 3 days in the fridge. I went ahead and bottled anyway, only reading later that 644
is a low flocculator, and that "some strains take 2 weeks at 40F to completely clear." Dang. While I did not control ferm temp very well, and there
could be other factors, next time (and there will be a next time; this yeast smelled absolutely delicious after pitching), I will let it cold crash until
clear or a good approximation thereof.

Just for reference, it tasted and smelled absolutely delicious, but there was substantial yeast bite.