Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP 665 - Flemish Ale Blend
Reply
 
Thread Tools
Old 11-21-2012, 02:47 AM   #11
zendog
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: arvada, colorado
Posts: 84
Liked 1 Times on 1 Posts

Default

I'll be using 665 for the first time, and I'm wondering if I need to aerate the wort prior to pitching? I'm new to souring so I'm not sure, especially since there is some sacch in the 665 blend.


zendog is offline
 
Reply With Quote
Old 11-26-2012, 09:16 PM   #12
spenghali
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Corvallis, OR
Posts: 456
Liked 17 Times on 17 Posts
Likes Given: 5

Default

Aerate as normal since you want the sacch to do its normal thing before the bugs take over.


spenghali is offline
 
Reply With Quote
Old 11-27-2012, 03:49 PM   #13
Thundercougarfalconbird
Feedback Score: 1 reviews
Recipes 
 
Join Date: Dec 2010
Location: , GA
Posts: 759
Liked 23 Times on 19 Posts
Likes Given: 26

Default

I'd say depends on quality/gravity of wort and desired yeast ester level. I did a no-aeration whitelabs brett-C pitch once, took it 3 days to get going but man was it a good beer. (Scored a 42 @ peachstate brew off in specialty beer category) While I would give this one a year to ferment, the bugs are anaerobic and I recommend facilitating their growth for maximum sourness and maximum ester from yeast (though the vial is getting old now, so shaking the carboy a bit may be enough)
__________________
The best beer I ever made was the next one I brew.
Thundercougarfalconbird is offline
 
Reply With Quote
Old 11-29-2012, 01:59 AM   #14
JoeLindley
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2012
Location: St. Louis, MO
Posts: 43
Liked 1 Times on 1 Posts
Likes Given: 3

Default

Quote:
Originally Posted by smokinghole View Post
You can always just add a single brett strain and hope it doesn't dry out too far. I've started brewing an annual imperial stout with the wyeast old ale blend brett. This is the second year.
Can you describe the taste you got last year and how long it fermented? I've never tasted a bretted old ale or bretted imperial stout.

BTW, I started an old ale with the wyeast old ale blend a couple of weeks ago, actually 2 packs of it. The OG was 1.085. I had it in a plastic bucket and I just couldn't keep the lid on it before I had to go to work in the morning, even with a blowoff tube, so I just pulled the stopper out and let the yeast bubble up and spill onto the lid for about 8 hours. Could be infected, but maybe not. I'll taste it in a week or so when I put it into a glass carboy.

Anyway, what's it taste like?
JoeLindley is offline
 
Reply With Quote
Old 11-29-2012, 12:05 PM   #15
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,895
Liked 127 Times on 104 Posts
Likes Given: 12

Default

I got a slight cherry flavor with no noticeable brett funk to be honest. The beer fermented from 1.117 to 1.024 in about 7 months. I bottled it in September but has not picked up any carbonation despite being priming sugar dosed. I will be popping the top of at least half a case and force carbonating for Christmas as gifts the rest I believe will build carb due to the brett. My other option will be to get a brett starter active and add that into the remaining bottles.

The stout was intensely bitter and roasty so the traditional brett flavors that I got in my old ale with the same blend are subdued.
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Old 11-29-2012, 03:46 PM   #16
zendog
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: arvada, colorado
Posts: 84
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by Thundercougarfalconbird View Post
I'd say depends on quality/gravity of wort and desired yeast ester level. I did a no-aeration whitelabs brett-C pitch once, took it 3 days to get going but man was it a good beer. (Scored a 42 @ peachstate brew off in specialty beer category) While I would give this one a year to ferment, the bugs are anaerobic and I recommend facilitating their growth for maximum sourness and maximum ester from yeast (though the vial is getting old now, so shaking the carboy a bit may be enough)
You make a good point. A more dextrinous and/or high level of adjuncts wort would theoretically NOT favor saccharomyces. My wort will be 74% Vienna/Munich for base malts and plan to mash at about 155, so I think normal aeration will work for me. I tend to like a little less sourness also.
zendog is offline
 
Reply With Quote
Old 12-12-2012, 11:13 PM   #17
BootsyFlanootsy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: philadelphia, pa
Posts: 207
Liked 7 Times on 5 Posts
Likes Given: 1

Default

something that didn't occur to me when I pitched this blend into my stuck-fermented stout was that the IBU level was pretty high, upwards toward 43.

I'm guessing that I'm going to see little if any sourness out of this.

Dang.
BootsyFlanootsy is offline
 
Reply With Quote
Old 12-13-2012, 01:24 AM   #18
smokinghole
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
smokinghole's Avatar
Recipes 
 
Join Date: Nov 2009
Location: Lucid Dream Land
Posts: 2,895
Liked 127 Times on 104 Posts
Likes Given: 12

Default

Don't be surprised. The ECY cultures have some hop tolerant bacteria. I did a 8.5% dubbel with 35ibus and it soured nicely (though unintentionally) from what I suspect to be a contaminated ECY09 culture.
__________________
Going through life is hard.
Going through life stupid is harder.
smokinghole is offline
 
Reply With Quote
Old 12-13-2012, 06:16 PM   #19
BootsyFlanootsy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: philadelphia, pa
Posts: 207
Liked 7 Times on 5 Posts
Likes Given: 1

Default

I hear ya, but Al's blends tend to be more potent than anything I've seen from white labs.

At the least, hopefully the brett will ferment it out fully, at which point, I'm thinking a wee smidge of oak and a good 1.5 to 2#'s of sour cherries per gallon will be in order.
BootsyFlanootsy is offline
 
Reply With Quote
Old 12-13-2012, 07:49 PM   #20
TNGabe
Feedback Score: 17 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,633
Liked 2265 Times on 1528 Posts
Likes Given: 2380

Default

Finally brewed mine yesterday. I'd had the vials for a few months, so I pitched two and a packet of saf-05. Not much going on yet, but preemptive swamp cooling chilled the wort to low 60s overnight. Should be rocking when it warms back up a little.


__________________
The only thing worse than dumping beer is serving beer you should have dumped.
TNGabe is offline
 
Reply With Quote
Reply

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
Flemish Morado smokinghole Lambic & Wild Brewing 9 09-08-2012 06:49 PM
Flemish Red became a Flemish Brown!?!? mitusc General Beer Discussion 0 01-20-2011 07:49 PM
flemish ale Ogie Beginners Beer Brewing Forum 1 09-16-2009 11:02 PM


Forum Jump