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Old 10-13-2012, 09:13 PM   #1
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Default WLP 665 - Flemish Ale Blend

Just picked up a vial of this today. I have a stout I brewed up nearly three weeks ago that got stuck at about 1.030, ( SG 1.046'ish),. Initially fermented with the NW Ale strain from Wyeast. I then pitched rehydrated s04, also to no avail. After serious consideration, I've decided against pitching standard sach again and just souring this emmer-effer.

Long story short, I will be souring a stout with this new release.

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Old 10-15-2012, 03:23 PM   #2
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Are they calling 665 "Flemish Ale Blend" now?

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Old 10-15-2012, 07:51 PM   #3
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wlp665 is new...are you confused by thinking he wrote wlp655 which is the sour mix 1?

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Old 10-15-2012, 08:05 PM   #4
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Ah yes, my morning eyes...

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Old 11-20-2012, 12:22 PM   #5
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I had the same thing happen with a stout didnt finish where I wanted it to. So yesterday I put Roeselare into it.
I am nervous because it did have 50 IBU's .

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Old 11-20-2012, 01:00 PM   #6
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NEED to use my vial soon. I have an Oud Bruin on the schedule, but have been tempted to do a blonde instead.

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Old 11-20-2012, 06:19 PM   #7
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Just pitched a fresh vial 2 days ago into a 44 SRM "Oud Zwarte" (black instead of brown 'cause it's darker). Anyways, 1 day lag and its kicking off belgian esters at around 75F with a beautiful kreusen. I am super excited. Also, would love to try roeselare (which does not contain brett whereas 665 does and therefore makes it more authentic for an oud bruin?) but my LHBS said they never had the demand for wyeast so they only stock white labs.

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Old 11-20-2012, 08:29 PM   #8
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Quote:
Originally Posted by loftybrewer
Also, would love to try roeselare (which does not contain brett whereas 665 does and therefore makes it more authentic for an oud bruin?) but my LHBS said they never had the demand for wyeast so they only stock white labs.
Roeselare does have brett:

"Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders."
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Old 11-20-2012, 08:42 PM   #9
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My next brew is 10 gallons of Flanders red, I'm going to split WLP665 and Roeselare.

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Old 11-20-2012, 09:34 PM   #10
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Quote:
Originally Posted by BootsyFlanootsy View Post
Just picked up a vial of this today. I have a stout I brewed up nearly three weeks ago that got stuck at about 1.030, ( SG 1.046'ish),. Initially fermented with the NW Ale strain from Wyeast. I then pitched rehydrated s04, also to no avail. After serious consideration, I've decided against pitching standard sach again and just souring this emmer-effer.

Long story short, I will be souring a stout with this new release.
You can always just add a single brett strain and hope it doesn't dry out too far. I've started brewing an annual imperial stout with the wyeast old ale blend brett. This is the second year.
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