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.
CUSTOMER REVIEWS
There are currently no reviews of this
product.
Submit a Review
CUSTOMER QUESTIONS
Read Complete Questions & Answers
|
Ask a Question
9/4/2006 -- If I am making wine from concentrate, is it recomended I add the bentonite at the pre-fermentation stage?
Secondly, should . . .
7/5/2006 -- We have a recipe for making orange wine. It calls for wine yeast, grape tannin, and yeast nutrient. Which of your products . . .
7/29/2004 -- What are the other chemicals and tablets that you would recommend for us if there is a need of them?
7/28/2004 -- Hey, it's been 3 days since I mixed up my batch of wine and the only thing I have done different from the instructions on . . .
10/14/2003 -- I am making scuppernong wine and it has a vinegary taste to it. Any suggestions as to why this happened and what I can do . . .
Read Complete Questions & Answers
|
Ask a Question