White Labs Brettanomyces and Bacteria

$8.50 -- Various additives for special flavor and character in beer and wine

Purchase White Labs Brettanomyces and Bacteria

WLP790 MALOLACTIC BACTERIA (MCW Liquid Culture - White Labs item #WLP675)

WLP645 BRETTANOMYCES CLAUSSENII: Low Intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The
Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP650 BRETTANOMYCES BRUXELLENSIS: Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers
and lambics. One Trappist brewery uses this strain in secondary and bottling to produce their characteristic flavor. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP653 BRETTANOMYCES LAMBICUS: High intensity Brett character. Defines the "Brett character": horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP655 BELGIAN SOUR MIX: A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. Attenuation: N/A; Flocculation: N/A; Optimum Ferm. Temp: N/A.

WLP677 LACTOBACILLUS BACTERIA: This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.

Purchase White Labs Brettanomyces and Bacteria

Style: Malo-Lactic Bacteria; Brettanomyces Claussenii; Brettanomyces Bruxellensis; Brettanomyces Lambicus; Belgian Sour Mix; Lacto-Bacillus Bacteria

Other products in the category Treatments & Additives:

Acid Blend -- Blend of Malic, Citric, and Tartaric acids for balance in wine

ACIDEX Acid Reducing Compound -- Reduces acid in finished wines

Amylase Enzyme -- Used during the mashing process to increase enzymes.

Ascorbic Acid -- Anti-oxidant

Brewers Best Herbs and Spices -- A collection of natural additives for flavoring various beers, wines, and meads

Burton Water Salts -- Used to harden soft or filtered water

Calcium Carbonate -- Lowers acidity in wine

Calcium Chloride -- For adjusting water pH levels

Citric Acid -- Primary ingredient in acid blend

Glycerin (Finishing Formula) -- Helps speed aging in wine

Grape Tannin -- Adds essential tannins to fruit wines

Gypsum -- Calcium Sulphate - used to harden soft water