Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP665 in Primary?

Reply
 
LinkBack Thread Tools
Old 11-14-2012, 02:47 AM   #1
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default WLP665 in Primary?

Anyone know if this blend is designed to be pitched in primary and then left on the lees (like Roselare) or if one would get better results pitching a clean yeast first and then using 665 to sour? My other thought was to pitch a vial of 665 alone with one vial of clean yeast to ensure that I get enough Sacc to ferment the beer down before the microbes take hold.

While the blend doesn't seem to have enough Sacc, since it contains Brett strains, my thought is that Brett would take over for Sacc and act as the dominant or a codominant yeast in the fermentation. Is this just crazy or should I RDWHAHB?

Planned beer is a Flanders Red (OG 1.052, mash temp 154) - any input on the recipe would be great as well.

Recipe:

4# Belgian Pils
2# Munich
2# Vienna
1# Wheat
8 oz Special B
8 oz 60L

0.75 oz EKG at 60 min (13 IBU).

Thanks!

__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 11:41 AM   #2
MrOrange
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
MrOrange's Avatar
Recipes 
 
Join Date: Jul 2011
Location: Louisville, KY
Posts: 290
Liked 29 Times on 25 Posts
Likes Given: 45

Default

I started an Oud Bruin with WLP665 and US-05 pitched in primary at the same time. I wish I could tell you more about how things are going but I only brewed this one towards the end of October so it is still very young.

__________________
If God wanted us to filter our beer, he wouldn't have given us livers
MrOrange is offline
 
Reply With Quote Quick reply to this message
Old 11-14-2012, 09:22 PM   #3
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Yeah, after thinking about it more I decided to pitch with US-05. Can't hurt, and better safe than sorry.

__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2012, 12:17 PM   #4
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

I leave Roeselare on the trub/lees for qutie some time (18 months) with no problems.

The Brettanomyces will use any old/dead yeast for nutrients as time passes, so if you're worried about autolysis, it's not an issue.

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
weremichael Likes This 
Reply With Quote Quick reply to this message
Old 11-15-2012, 12:19 PM   #5
TNGabe
Feedback Score: 16 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,422
Liked 2148 Times on 1454 Posts
Likes Given: 2110

Default

I emailed White Labs about 665 when I got mine. They recommend pitching just the 665 and leaving it in primary for at least a month before transferring it to the maturation vessel.

__________________

Brew as I say, not as I brew.

TNGabe is online now
 
Reply With Quote Quick reply to this message
Old 11-15-2012, 04:01 PM   #6
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,037
Liked 139 Times on 97 Posts
Likes Given: 65

Default

Judging from the tube I got (not much more than a tusting of sediment), and that their Sour Mix #1 is only ~7 billion cells total, I'd strongly suggest pitching some extra brewer's yeast. You want a strong healthy primary fermentation for a sour beer just like any other. Wyeast blends have a lot more cells, and I'll still pitch extra Sacch even with them.

Flemish red and our bruins tend to have a cleaner funk character from aging off of the primary yeast cake. You'll have a great beer either way, just depends on the character you want in the finished beer.

Edit: corrected number of cells in Sour Mix #1

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 11-15-2012, 11:31 PM   #7
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Thanks for the input everyone - based on that I'll go ahead and pitch 665 with US-05 for the primary, leave it there for ~2 months, and then rack for long-term (10-12 month) aging. I'll be sure to post back periodically, esp with and racking I do onto fruit/wood for split batches before packaging and how it turns out.

__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2013, 07:41 PM   #8
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quick update - I pitched the WLP665 with US-05 in primary, and after a fairly vigorous early ferment (kraeusen stayed up for around 3 weeks), it's fallen and a nice funky pellicle has formed. The smell coming off the pellicle seems pretty normal for a sour - some good Brett funk and a nice lactic sourness with no vinegar/acetic hints. It's been on the lees for ~6 weeks now, so I'll rack it over to secondary in another 2-3 weeks for long-term aging (aiming for 10 months total before packaging).

Any thoughts on what to pitch onto these yeast dregs? I'd like to get more than one use out of the blend.

__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Old 01-06-2013, 10:40 PM   #9
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

Quote:
Originally Posted by Wingy View Post
Any thoughts on what to pitch onto these yeast dregs? I'd like to get more than one use out of the blend.
Flanders Red?
__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 01-07-2013, 08:09 PM   #10
Wingy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Ann Arbor, MI
Posts: 96
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Quote:
Originally Posted by AmandaK View Post
Flanders Red?
What's in the fermenter currently... I could always make a second one and blend if necessary.
__________________
Wingy is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP665 Flemish Ale Blend Azurecybe Lambic & Wild Brewing 38 04-30-2014 03:12 PM
12 Gallon Stainless open fermenter - WLP665? TNGabe Equipment/Sanitation 4 10-10-2012 05:02 PM
Primary fermenter leaking, transferred to bottling bucket and back to primary... sethP Beginners Beer Brewing Forum 5 02-27-2012 01:43 AM
Can you use a bottling bucket (primary with spigot) as a primary? abefroman Beginners Beer Brewing Forum 14 07-24-2011 09:04 PM
Primary to bottling bucket back to primary(secondary) IPANY Beginners Beer Brewing Forum 10 06-13-2011 03:24 AM