Originally Posted by BertusBrew
I brewed a Flanders Red that is 6months old right now. I used wlp665. I know that the bugs take a long time to sour a beer, but there is absolutely no sour or tartness to the beer at all. There is a strong brett character to it. Will this sour on it's own still or do I need to add tart cherries or something else to help this beer along.
I had similar experience with WLP665 in my Oud Bruin. It has some tartness but it's very mild and the brett character is much more noticeable. On the other hand my three Flanders Reds brewed with Roeselare (one being younger than the Oud Bruin) are very much sour. All these brews have been stored in my basement utility room. The Oud Bruin used un-aged hop pellets while the three Flanders Reds used aged homegrown hops (2009 harvest stored in paper bags in my garage since 2009).
Since the environmental conditions were essentially the same, I'm guessing either the IBU level from the pellet hops caused problems and/or the bug strains in this blend aren't quite as aggressive as say Roeselare. I'm thinking of doing another batch with WLP665 and aged hops and seeing what happens. I likes my sours pretty intensely sour so if I get similar results I'll prob stick with Roeselare from then on.