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Just transferred to secondary after 3 weeks. The gravity was already down to 1.006 from 1.044 and fairly sour.

Forget the lactic acid and but some bugs in it

I'm looking for some reviews of wlp655 belgian sour mix? What style did you brew with it? What the flavors you got out of it? What was the temperature and length of the fermentation ?

Hops where only in the mash. If I had a heatable mash tun I would have heat up in the mash tun. I'll post what happens but I don't plan on bottling for a least 4 months.

I wanted it to low to no IBU's and sour

The 175F temp will limit the conversion of SMM to DMS

I was worried about DMS so I only brought the temp up to 175F.

I'm assuming I got close to zero IBU's with my approach. You could do a decoction with the hops to get a little more.

Just wanted to know how it turned out for other people. I mash hoped and brought the temp up to 175F for 15 min. Then chilled and pitched WLP sour mix.

I have a 6 gallon carboy that I do 3 gallon batches in all the time with no oxidation problems.

Anyone have experience with no boil brewing(straight from mash tun to fermenter)? I decided to tried this tech technique after hearing Chad Yakobson on the BN.