This is my first sour beer. I brew all- grain. How long do you recommend leaving a batch with WLP 665 in primary? Do I even need to rack to secondary? I'll not bottle for. 6-8 mo. And how long after bottling before drinking? Thanks in advance for your suggestions.
How long to leave WLP 665 in primary?
- Thread starter jdbaker
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Gus_13
Cul de Sac Brewer
I would personally give it a month or so in primary then rack it to secondary and let it sit. It may take longer than 6-8 months as well. You will just need to take samples. Try not to take samples all too often. After maybe 6 months then maybe 9 or so. My first sour too 12 months to become an actual sour.
As for bottling, that will depend on if you repitch yeast. I like to repitch wine yeast in my brews that sit that long. Otherwise there is no telling when it will carb up.
If you are interested in brewing sour beer I'd really pick up Mike's book American Sour Beers. It's a plethora of knowledge and super fun read. Also I loved reading and still go back to reference the book Wild Brews by Jeff Sparrow. Another valuable tool.
As for bottling, that will depend on if you repitch yeast. I like to repitch wine yeast in my brews that sit that long. Otherwise there is no telling when it will carb up.
If you are interested in brewing sour beer I'd really pick up Mike's book American Sour Beers. It's a plethora of knowledge and super fun read. Also I loved reading and still go back to reference the book Wild Brews by Jeff Sparrow. Another valuable tool.
BSBrewer83
Well-Known Member
I used the WLP655 on a sour that I brewed in September of 2011. I only used that yeast and left it in the primary for 2.5 years. It has been bottled now for 6 months and I used champagne yeast for bottling. It was a 10g batch. Just as of last week was when I thought the beer has become really good. It took soooo long for it to carbonate.
Now I don't think you need to keep it on the primary for that long. I just kept it there that long because I hate bottling. I never racked to a secondary but what I wish I had done was add sour cherries.
Now I don't think you need to keep it on the primary for that long. I just kept it there that long because I hate bottling. I never racked to a secondary but what I wish I had done was add sour cherries.
JR_Brewer
Well-Known Member
Hey JD,
I just started a Flanders Red using WLP 665. Would love to hear what you end up doing, and how it turns out. Let us know if you use the Champaign yeast, or find another option.
Good luck!
I just started a Flanders Red using WLP 665. Would love to hear what you end up doing, and how it turns out. Let us know if you use the Champaign yeast, or find another option.
Good luck!
