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Old 11-14-2012, 03:47 AM   #1
Wingy
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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!

 
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Old 11-14-2012, 12:41 PM   #2
MrOrange
 
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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.
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Old 11-14-2012, 10:22 PM   #3
Wingy
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Yeah, after thinking about it more I decided to pitch with US-05. Can't hurt, and better safe than sorry.

 
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Old 11-15-2012, 01:17 PM   #4
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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.
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Old 11-15-2012, 01:19 PM   #5
TNGabe
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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.
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Old 11-15-2012, 05:01 PM   #6
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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
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Old 11-16-2012, 12:31 AM   #7
Wingy
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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.

 
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Old 01-06-2013, 08:41 PM   #8
Wingy
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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.

 
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Old 01-06-2013, 11:40 PM   #9
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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?
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Old 01-07-2013, 09:09 PM   #10
Wingy
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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.

 
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