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Old 05-30-2011, 10:07 PM   #1
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Default Any results? White Labs WLP670 American Farmhouse Blend

Hello folks,

I have a saison that just finished up primary using the new White Labs WLP670 American Farmhouse Blend. I haven't tasted it yet, but my suspicion is that it hasn't picked up much Brett flavor yet. White labs won't say what kind or amount of Brett is in the blend, so I don't know what direction this beer is going to take. I'd definitely like a bit of sour and funk if possible, but nothing overwhelming.

So, a few questions:

1.) Anyone have any results to share from using this blend yet?

2.) What kind / how long of secondary aging would y'all recommend? I'm assuming to let it bulk age in some glass and then bottle when the flavor seems right? How long might that take?

3.) How much will the Brett effect the flavor in the bottle as it ages? Will it continue to sour with time?

Thanks in advance for any wisdom. I'll post results when I have something to report.

Rob

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Old 05-30-2011, 10:49 PM   #2
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Have the yeast, but haven't brewed with it yet. I'll subscribe though

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Old 05-31-2011, 02:14 AM   #3
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I'm in the same situation as emjay. When I bought the yeast the LHBS employee said his coworker had brewed with it and was happy after primary, he said there was not much funk but deff there. they anticipated it would show up with age.

I think I'm gonna go low gravity, 1.045-1.055, and mash between 152-154.

My objective is a 2 month secondary. Not that I don't want more. I just think the 2 month funk is more what I want.

I've read this is the "lost abbey" strain so I would assume it's Brett b.

Sorry i'm not much help

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Old 05-31-2011, 02:43 PM   #4
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Quote:
Originally Posted by emjay View Post
have the yeast, but haven't brewed with it yet. I'll subscribe though
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Old 05-31-2011, 05:47 PM   #5
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subscribed.

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Old 06-04-2011, 11:57 PM   #6
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I'm about to pitch this yeast tomorrow. My recipe is a basic Belgian/French ale with a OG of 1.054 and I started my mash today at 5:00pm at 152 degrees. I'm letting it sit overnight for a sour mash and will start sparging around 2pm. The owner at my LHBS said it has a "sweaty horse balls" character to it, so we'll see.

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Old 06-05-2011, 12:01 AM   #7
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I can only hope my end result is Sweaty Horse Balls Saison. Mmmmmmmmmm.

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Old 06-05-2011, 12:38 AM   #8
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I just picked up two vials today. One is for a basic saison and one is for a black saison.

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Old 06-17-2011, 08:40 PM   #9
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Alrighty, I had my first taste of my saison made with WLP670. Turning out really well so far.

Unfortunately, I suffered a harddrive crash and all my beersmith files bit it. All my recipes and brewing notes are gone! So here is a rough approximation of what I did, which was based off of this recipe.

5g batch
Mashed at 150 for 90 min, batch sparged
10 lb Pils
1.5 lb wheat malt

Boil 90 min
1.5 oz Willamette pellet hops (90 min.)
0.25 oz EK Goldings pellet hops (15 min.)
0.25 oz Willamette pellet hops (15 min.)
0.5 oz EK Goldings pellet hops (0 min.)
Zest of 1 orange (0 min.)
3 oz fresh grated ginger (0 min.)
Small handful of whole black peppercorns (0 min.)
1/2 small handful of whole coriander (0 min.)

1 vial White Labs WLP670 American Farmhouse Ale
2 min pure oxygen

1.25 lbs table sugar boiled with 1/4 gallon water, cooled, and added to primary on 2 day of fermentation

OG 1.075 (approx, based on wort reading plus added sugar)
10 days in primary at 70-ish (room temp), grav at 1.009, transfer to 2nd

TODAY:
2.5 weeks in 2nd, grav still at 1.009 despite seeing the brett munching away in secondary. No pellicle forming.

Found an amazing deal on fresh raspberries and decided to try something different, so I racked 2.25 gal onto 2.25 lbs of fresh mashed raspberries. The other 2.5 gal of the beer is untouched. I'm going to let it sit on the berries for a week or two, then taste and blend as necessary.

But... I tasted the beer before racking and its pretty damn good. If I wasn't messing with the fruit, I'd go ahead and bottle. The aroma is herbal and spicy, with a nice subtle layer of musty barnyard over the top. The flavor starts just slighty sweet, with the orange/ginger/wheat/belgian yeast coming through, then immediately dries out on the swallow, bringing out the herbal/spicy hop quality and a solid yet not overpowering taste of horse blanket and phenols. NO sourness apparent yet (unlike the White Labs description).

So... so far, WLP670 appears to be an excellent blend.

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Old 06-20-2011, 10:40 PM   #10
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I brewed mine yesterday, happy fathers day to me.
Here is the recipe

16# german pils
1.5# Flaked rye
1.5# light German wheat
2# panela sugar added 4-5 days into ferment
25 IBU sterling @90min
.75 oz mt. Hood @ 10


Mash at 152
6hrs after pitching I had activity, hopefully mashing higher will get more Brett. I guess only time will tell.

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