WLP644 - dirty or clean?

[The Idiot]

It's been established that WLP644 Brettanomyces Bruxellensis Trois is actually a Sacc strain which displays Brett characteristics, but my question is for those who use this particular strain. Do you treat it as dirty or clean? I've so far used it in new fermentors, but should it reside on the dirty or clean side of the brewery?

There is also the question of packaging. I don't run any wild brews through my kegging system. Should I therefore keep WLP644 brews away from it or does the strain succumb to typical cleaning processes?

I'd be grateful for thoughts from anyone with experience of WLP644.

Thanks.

 

[Sadfield]

I think a good standard practice is enough with both brett and sacch yeast strains, and only needs special attention when you start adding bacteria to the party, such as Lactobacillus. Otherwise all our beers would be bretted due to it naturally occurring in the environment, thus the reason we clean and sanitise.