WLP650 Brettanomyces Bruxellensis

A wild yeast that will provide medium intensity Brett flavors. Produces the classic "sweaty horse hair" character found in many Lambic beers. Ferments best in wort with lower pH after the primary fermentation has begun. Produces some acidity and may form a pellicle  (thick top coating) in the fermenter. Generally requires aging for 3-6 months for flavor to develop fully.