Bandit
Active Member
This is my first sour/funky brew, so I thought I would just jump in and try it. My base brew is a Belgian Dubbel, because this is what I have ready. The primary yeast was WYeast 3787, O.G. was 1.076, S.G. is now at 1.012. I plan to take 1 gallon and then add the WLP655. Is it better to use an airlock or just foil over the carboy opening? What is the recommended fermentation temperature range for WLP655? Should I expect to see a pellicle to form? How do you determine when to bottle? Any other words of advice?