WLP665 6 day lag time - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > WLP665 6 day lag time

Reply
 
Thread Tools
Old 01-19-2014, 02:09 PM   #1
jony
Recipes 
 
Jan 2014
Philadelphia, PA
Posts: 3


I brewed a Flanders red beer based on the recipe and mash schedule described in Jeff Sparrows "Wild Brews". Only difference was I used WLP665 because my LHBS did not have any Roselare. I pitched to an over chilled wort (57 degs F). It took a few days to warm up to the recommended 70 degs. I had no activity for 6 days and for the last 24 hours it's been starting to come alive but only about 1 bubble every couple of minutes. A very small krausen is forming around the edges.

My concern is the sach in the vial was dead. Date in package was best before 2/8/14. Should I pitch a small amount of neutral ale yeast such as S-05, or just leave it alone? Being as this is going to age for 18+ months I want to get it started right.

Any insight would be greatly appreciated.

 
Reply With Quote
Old 01-20-2014, 02:38 AM   #2
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,592
Liked 624 Times on 546 Posts


You can pitch fresh yeast if it will make you feel better, but it probably is not necessary.

The bug mixes only have a small amount of sacc, to allow the bugs to have some time to get going before the sacc starts, so you can expect a slow start. 6 days however is a long time. I suspect the cold slowed the start of the sacc. It is probably a Belgian yeast which prefers warm temperatures.

 
Reply With Quote
Old 01-20-2014, 02:41 AM   #3
CA_Mouse
HBT_SUPPORTER.png
 
CA_Mouse's Avatar
Recipes 
 
Jan 2013
Riverside, Califiornia
Posts: 1,887
Liked 297 Times on 247 Posts


Leave it be at this point, the Sacc is probably just getting started because you pitched it too cold for it's likes. I've had sours that people have pitched just like this and they make decent beer as long as they are left alone.
__________________
Mouse
-=τΏτ=-
That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: Tart Walking IPA
Secondary: Mead - Tart Cherry; Blackberry; Boysenberry; Cinnamon
Barrel #2: American Barleywine
Secondary: Dark Cherry Sour '13
Secondary: Pom-Cran Sour '13
Keg #1: Bourbon Barrel Oatmeal Stout
Keg #2: Cascade Pale Ale
Keg #3: Berliner Weiss
Keg #4: Cascade Pale Ale
Keg #5: Irish Red
Keg #6: Hopping Dead
Keg #7: Dad's Apple Cider
Bottled: Robin's Root Beer

 
Reply With Quote
Old 01-20-2014, 02:43 AM   #4
TNGabe
Recipes 
 
Aug 2012
Posts: 6,655
Liked 2284 Times on 1539 Posts


WLP665 has a ridiculously low cell count, as do all brett/bacteria/blends from White Labs. I've made a few beers with WLP 665 that are still aging and I strongly recommend adding dregs from a few wild beers that you like to your beer. I made my first one with 665 and US-05 and the other two with slurry from the first. I found them lacking in the complexity and character I find in the best wild beers and I think dregs will help that out a lot more than just adding a clean yeast. Hope it works out well for you.
__________________
The only thing worse than dumping beer is serving beer you should have dumped.

 
Reply With Quote
Old 01-20-2014, 12:54 PM   #5
jony
Recipes 
 
Jan 2014
Philadelphia, PA
Posts: 3

Thanks everyone. I ended up pitching a second vial of WLP665 yesterday and this morning I have a full krausen. I will definitely consider pitching dregs from a jolly pumpkin but was going to give the blend some time to develop first. Also planning on adding oak chips when everything settles out.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
WLP655 and WLP665 badlee Lambic & Wild Brewing 12 02-29-2016 05:27 PM
WLP665 Flemish Ale Blend Azurecybe Lambic & Wild Brewing 38 04-30-2014 03:12 PM
out of dat WlP665 badlee Lambic & Wild Brewing 11 11-25-2013 10:25 PM
WLP665 – Flemish Ale Blend impressions? sockmerchant Lambic & Wild Brewing 6 04-08-2013 02:03 PM
WLP665 in Primary? Wingy Lambic & Wild Brewing 18 02-25-2013 10:46 PM


Forum Jump