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Old 03-05-2013, 01:39 PM   #11
runs4beer
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Thanks for the reply.
In hind sight I should have either got the Sac. in the 665 woken up with a starter or given it a head start as you did with a neutral pitch. I got a Mason jar of thick W1056 slurry for a local brewery and pitch 60 ml in and it took off within a few hours and had steady ferment until this morning when the krausan started to fall 3 days later. I began ramping the temp 1°f per day and it will hold once it hits 75°f. I'll check in on it sometime over the summer.

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Old 01-18-2014, 07:28 PM   #12
tylerdmichaels
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Hey runs4beer, any chance of an update on this one?

I'm about to brew my first batch with the WLP 665 and am trying to decide on whether to use a starter (to try and up the Sacc. cell count prior to pitching).

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Old 01-18-2014, 08:03 PM   #13
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I'll preface this with 'I have not used WLP665'.

While I have my 3rd sour in primary now. I have used a different path. I've used WLP001 and WLP320 fors my primary fermentation to get my gravity down to the mid 1.010's. I rack them off the yeast cake after a month in primary and rack them onto fruit and WLP655. Because of the fruit sugars any residual yeast and Sacc in the Sour Blend will eat those while taking up any of the O2 and leaving a nice cover of CO2 above the Lacto, Pedio and Brett to start their long cycle. The Sacc also provide nutrient for the Brett and Pedio to ensure that they are healthy.

JMHO, but you should be fine. I did see someone ask about losing the flavor from the fruit, while I would agree if you are adding fresh or frozen fruits, you will ultimately lose a vast majority of the base flavor, if you can dry your own fruit or find a source of non-sulfered organic dried fruit, you get better flavor for long secondary. I leave mine alone once it goes into secondary until the pellicle falls (I don't touch it or even sample it until the pellicle drops clear). My first was Pomegranate-infused Cranberries and you cold not only smell them, but taste them when it got bottled 11 months after being brewed.

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Primary: Amarillo IPA
Secondary: Dark Cherry Sour '14
Secondary: Pom-Cran Sour '14
Keg #1: Amarillo Pale Ale
Keg #2: California Honey Amber
Keg #3: Dread Not Sweet Stout
Keg #4: Chocolate Vanilla Imperial Porter
Bottled: Pom-Cran Sour '13, Dad's Apple Pie Cider
On-Deck: Golden Spike Belgian Rye, Amarillo Series Ales
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Old 01-18-2014, 08:48 PM   #14
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In May it was at 1010 when I transfered it to a 5 gallon carboy. It was a good fit, about 2 inches of head space below the stopper. It was then put behind my furnace until it was pulled out on November 30th and transfered into a 5 gallon oak barrel thena buddy got from single cut brewery. After I saw your post it reminded me I need to see how the oak was coming through...
And its good, not as complex as some of the other sours I have going...
The oak is just becoming detecable, I think I should bottle it in the comming weeks. It not unlike the commercial example but it been over a year since I had one. A better discription would be a Flanders Black. Im not sure I'd use this blend again, not with all the blends coming from ECY. If you're going to use this blend then do pitch some Sac.

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