WLP644 - Use in sacc only brewery

[Goon Boy]

I'm keen to use WLP644 in a sacc only brewery. I've read all blogs, updated research, etc confirming genetically 644 is sacc. However, I'm still concerned about the aggressive 'Brett' like characteristics that could possibly result in contamination of other beers through soft materials etc. Has anyone used in a sacc only brewery and if so encountered any issues?

[wlw33]

if you're careful there shouldn't be any issues. we just packaged a brett IPA. a week later packaged an american IPA. no issues whatsoever.

[Goon Boy]

if you're careful there shouldn't be any issues. we just packaged a brett IPA. a week later packaged an american IPA. no issues whatsoever.

Thanks. Appreciate the feedback. Any specific suggestions on being 'careful'?

Obviously changing soft fittings and ensuring CIP schedule is done 100% correct on stainless is paramount.

What do you do with the 'yeast off' material, ie dispose of outside brewery or down normal drainage system in brewery?

[JDN]

I use it routinely in my brewery and treat it like any other hearty sacc strain (saisons, belgians, etc). Typical CIP routine of 150F caustic for 45 minutes at 2%, ambient acid for 30 minutes at 1% and PAA at 200ppm. Like you, I had to make a call as to whether I would treat it as ale yeast or brett... Labs say it is ale yeast, so I treat it as such.

I don't change out soft parts and have had no issues.

For true Brett beers I change everything soft and have dedicated hoses, valves, kegs, etc.

[Goon Boy]

I use it routinely in my brewery and treat it like any other hearty sacc strain (saisons, belgians, etc). Typical CIP routine of 150F caustic for 45 minutes at 2%, ambient acid for 30 minutes at 1% and PAA at 200ppm. Like you, I had to make a call as to whether I would treat it as ale yeast or brett... Labs say it is ale yeast, so I treat it as such.

I don't change out soft parts and have had no issues.

For true Brett beers I change everything soft and have dedicated hoses, valves, kegs, etc.

Thanks, appreciate the feedback.