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| WLP644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Medium-High alcohol tolerance. This Belgian strain produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Formally named Brettanomyces bruxellensis Trois, it was re-classified to be ''Saccharomyces'', and probably ''S. cerevisiae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref>. White Labs classifies this as a "wild Saccharomyces" <ref>[http://www.whitelabs.com/sites/default/files/644_Explanation.pdf White Labs 644 Explanation. 04/09/2015. Retrieved 5/2/2015.]</ref>. Trois cannot ferment lactose <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1162272423800970/?comment_id=1162339237127622&offset=0&total_comments=8&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lance Shaner's results of fermenting Trois with lactose on MTF. 10/12/2015.]</ref>. It does not produce significant amounts of acetic or lactic acid, even under aerobic conditions <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1215686268459585/?comment_id=1215815188446693&reply_comment_id=1215856578442554&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Lance Shaner of Omega Labs on MTF. 01/17/2016.]</ref>. Therefore if acid (lactic or acetic) is found in a Trois beer, contamination would be the cause. It also does not produce phenols (POF-), but does produce higher amounts of esters than most strains of ''S. cerevisiae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1978347765526761/?comment_id=1978387685522769&reply_comment_id=1980170622011142&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook post on Trois flavor profile. 02/06/2018.]</ref> <s>Approx. 500 million cells per mL; homebrew vials are approx. 17.5 billion cells at 35 mL <ref name="reddit_brett">[https://www.reddit.com/r/Homebrewing/comments/47qbgb/wlp644_cell_count_and_shelf_life/ Homebrewing Reddit post. 02/26/2016.]</ref>.</s> PurePitch packages now contain the same pitching rate as other ''S. cerevisiae'' White Labs strains (1.5 billion to 3.0 billion cells per mL). One example from their "Yeastman" database for lot # 1035203 (02/19/2017) shows 2.3 billion cells per mL <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1670851126276428/?comment_id=1672129959481878&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Paul Illa. Milk The Funk Facebook group. 05/01/2017.]</ref>. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.whitelabs.com/yeast-bank/wlp644-saccharomyces-bruxellensis-trois White Labs website. "WLP644 Saccharomyces "Bruxellensis" Trois". Retrieved 02/28/2018.]</ref>.
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| WLP700 Flor Sherry Yeast || || 80-100 (may not be accurate) || || 70-100 || 15%+ ABV alcohol tolerance. Report by Johnny Horn for 100% WLP700 in the following characteristics: aroma: slightly savory, slight worcestershire sauce, earthy, cidery. Flavour: sweet nutty caramel, light acidity, honey, apple, brown sugar, strawberry/cherry, dry woody, slightly thin mouthfeel. Has its own odd (but pleasant) character and complexity. Final pH was 3.5, which might indicate a blend with lactic acid bacteria (1g/l aged Fuggles at 60 mins, and 1g/l aged Fuggles at 10 mins). Pitch was 1.0 (M cells / ml / ° P) at 19C and fermentation chamber was set to 21-22C for duration. Final gravity was stable at 1.024 from 1.065 at about 4 weeks, indicating that the advertised attenuation may not be accurate <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1814464801915059/ Johnny Horn. Milk The Funk post on WLP700 characteristics. 09/07/2017.]</ref>. Can be a slow fermenter on its own. See also [https://www.whitelabs.com/yeast-bank/wlp700-flor-sherry-yeast the WL FAQ].