Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > WLP670 American Farmhouse Ale
Reply
 
Thread Tools
Old 06-21-2011, 05:39 AM   #1
gravity84
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Riverside, CA
Posts: 31
Liked 2 Times on 2 Posts
Likes Given: 2

Default WLP670 American Farmhouse Ale

Picked up some of this yeast blend for a saison batch I am making soon. I've never brewed with brett before. Anyone know how long I am going to be looking at for fermentation in order to let the brett do it's thing? I know brett is often added to secondary and that it takes a long time because of how little oxygen and how few sugars there are, but I'd think adding brett with a sacc to primary as this blend will do would be different.

Anyone know about how much sour this blend will contribute? I would like a bit of sourness and was going to add some acidulated malt but my LHBS guy said not to, even though he hasn't tried this yeast before. I guess I just want someone with experience with it to tell me that it will be plenty sour without adding sour malt.

Here's my grain bill right now, in case anyone has any other comments:

9# 2-row pale, Rahr
1.75# Munich
0.75# CaraVienne
1# Demerara Sugar

0.5 oz citra, pellets, FWH
2 oz East Kent Goldings, pellets, 5 min

Before asking the LHBS guy, I was going to roll with an additional 0.75# of acidulated malt.


gravity84 is offline
 
Reply With Quote
Old 06-21-2011, 06:42 AM   #2
IllWill
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Riverside, California
Posts: 46
Likes Given: 1

Default

I am excited to try this new yeast White Labs came out with American Farmhouse Ale. I'm pretty sure it is from the Lost Abbey brewery. I am going to do the recipe that is in this months White Lab's Customer Club Newsletter: Tomme Arthur's Saison Blanc http://hosted-p0.vresp.com/554812/d2d1ffc0dd/ARCHIVE


IllWill is offline
 
Reply With Quote
Old 06-22-2011, 12:12 AM   #3
gravity84
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Riverside, CA
Posts: 31
Liked 2 Times on 2 Posts
Likes Given: 2

Default

Well I emailed White Labs and got a response about fermentation time:

Quote:
I brewed with this and waited 6 months before bottling. By then, it smelled great and I was satisfied. You can go shorter and if you keep it warmer it will go faster. I somewhat think this depends on your taste and recipe. Keep smelling and tasting and be patient. Eventually you will find the flavor and profile you are looking for.
I think I'm gonna brew this tonight!
gravity84 is offline
 
Reply With Quote
Old 06-22-2011, 04:04 PM   #4
Irrenarzt
HNIC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 3 reviews
 
Irrenarzt's Avatar
Recipes 
 
Join Date: Aug 2009
Location: Half a mile from Tucson
Posts: 1,684
Liked 167 Times on 119 Posts
Likes Given: 95

Default

I let mine go 3 months as it was at 1.004. It's not super bretty but it's pretty good IMO. If you want more brett character, you'll need to go at least 6 months I would say.
Irrenarzt is offline
 
Reply With Quote
Reply

Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Farmhouse Ale - Anyone had 'spotted cow' from New Glarus? snailsongs Recipes/Ingredients 19 02-05-2015 01:57 PM
Farmhouse Ale Wyeast 3726 shertz Recipes/Ingredients 35 11-01-2012 03:19 PM
Farmhouse fermentation temp????? DSMbrewer Recipes/Ingredients 7 05-26-2010 01:33 AM
Farmhouse Ale lyacovett Recipes/Ingredients 3 04-07-2010 07:56 PM
Farmhouse / Saison Baron von BeeGee Recipes/Ingredients 18 06-09-2007 04:27 PM


Forum Jump