WLP655 - Belgian Sour Mix - Page 2

z987k · 12-08-2008, 10:23 PM

Quote:

Originally Posted by ohiobrewtus

BUMP!

Anyone who used this earlier this year care to report results? I took a Flanders Red down to 1.018 with WLP011, then pitched in a starter of WLP655. It's been close to 3 weeks now and there's no pellicle. Should there be?

Were you happy with the results? How sour did your beers get?

What are you fermenting in? If a carboy and even if plastic, you should probably get a oak dowel to stick in the stopper in replace of the airlock. Beasties like them some oxygen, and won't form a pellicle without it's presence.

Check out this website: Brewing Flemish Red Ale, by Raj B. Apte
Also Jamil did a show on it worth listening to.

I've used WLP655 as the only "yeast" pitched and it works well and makes a very nasty smelling ferment. Like a horse took a **** in your closet. Still waiting on that though, hasn't been nearly long enough to move it from the fermenter.

Joetuo · 05-28-2009, 06:21 PM

I was thinking of doing a sour with this yeast...Since parts of this thread are over a year old how did things turn out and would you change anything?

Munsoned · 06-03-2009, 07:14 PM

Quote:

Originally Posted by Joetuo

I was thinking of doing a sour with this yeast...Since parts of this thread are over a year old how did things turn out and would you change anything?

I'm also looking to do a sour, and have an additional question: can you pitch Roeselare directly to the primary, or do you need to "pre-ferment" with a clean yeast first? If people have tried direct pitching, how did it turn out?

z987k · 06-03-2009, 07:25 PM

Quote:

Originally Posted by Munsoned

I'm also looking to do a sour, and have an additional question: can you pitch Roeselare directly to the primary, or do you need to "pre-ferment" with a clean yeast first? If people have tried direct pitching, how did it turn out?

either works. Listen to jamil's show on flanders and lambics.

saq · 06-03-2009, 07:50 PM

I've got a 6 month old sour going where I used this blend in the primary. Its in a corny for secondary right now for long term, but I've done two 1/2 gal wort additions to give it more to chew on now that the bacterial cultures are up. I did a taste test recently and it was only getting lightly tart.
Its got a nice funky pellicle on the top.