{"id":7470734662,"title":"White Labs Yeast - 645 Brett Clausenii (P)","handle":"brewing-ingredients-yeast-wlp645-brett-clausenii","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\u003cp\u003eLow 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.\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\"\u003eReviewsm\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\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-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\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e100% BRETT.\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ePierre-André \u003c\/span\u003e| \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 27th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003e100% Brett. Belgian Black IPA\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI agree with Clayton, who wants to brew a beer billed as goat tasting. Bought one of these a few weeks ago and did a 2 day starter, pitched into a belgian black IPA for a 100% brett fermentation that clocked in at an OG of 1.080. Took 5 and a half days for fermentation to take off, probably due to low pitch rate, low oxygenation and high gravity. Fermentation is not done yet but will keep posted on tasting notes and attenuation (FG).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2017-02-24T13:14:00-07:00","created_at":"2016-07-07T20:35:17-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":1695,"price_min":1695,"price_max":1695,"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":23940600518,"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 - 645 Brett Clausenii (P)","public_title":null,"options":["Default Title"],"price":1695,"weight":86,"compare_at_price":null,"inventory_quantity":-2,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_a9b14618-3f30-4e22-8c09-9715a7cdfb3a.jpg?v=1529969096"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_a9b14618-3f30-4e22-8c09-9715a7cdfb3a.jpg?v=1529969096","options":["Title"],"media":[{"alt":null,"id":51864535149,"position":1,"preview_image":{"aspect_ratio":0.98,"height":348,"width":341,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_a9b14618-3f30-4e22-8c09-9715a7cdfb3a.jpg?v=1529969096"},"aspect_ratio":0.98,"height":348,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/white_20lab7_a9b14618-3f30-4e22-8c09-9715a7cdfb3a.jpg?v=1529969096","width":341}],"requires_selling_plan":false,"selling_plan_groups":[],"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\u003cp\u003eLow 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.\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\"\u003eReviewsm\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\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-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\u003ch3\u003e“\u003cspan class=\"field-content\"\u003e100% BRETT.\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ePierre-André \u003c\/span\u003e| \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 27th 2014\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed: \u003cspan class=\"field-content\"\u003e100% Brett. Belgian Black IPA\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI agree with Clayton, who wants to brew a beer billed as goat tasting. Bought one of these a few weeks ago and did a 2 day starter, pitched into a belgian black IPA for a 100% brett fermentation that clocked in at an OG of 1.080. Took 5 and a half days for fermentation to take off, probably due to low pitch rate, low oxygenation and high gravity. Fermentation is not done yet but will keep posted on tasting notes and attenuation (FG).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}