Hello! This is may first time on HBT.
I want to know if someone have had any experience with the WLP644. I prepared the St. James Gate Foreign Extra Stout + the schedule B from the second page. The recipe says that I need to use the WPL645, but my LHB didn't had it, that they only had the WLP644 at that moment and had to be used with caution because it can harm my batch. I know that the flavor could be different, but I took the risk.
My brew day was on May 17 with an OG of 1.072. I let the wort ferments for 11 days on primary, then I transferred (on May 28 with a measured gravity of 1.017) into a secondary fermenter and added the Brett B to let them rest for a minimum of 12 weeks.
At the 3rd week, I saw some isolated portions of white stuffs, like in this photo, floating. Today (5 weeks has been passed since May 28) I took some photos to share and to know if someone can tell me if the batch looks ok, because the white stuff turns like fawn and I really don't know how this yeast ferments.
Thanks for the response.
I want to know if someone have had any experience with the WLP644. I prepared the St. James Gate Foreign Extra Stout + the schedule B from the second page. The recipe says that I need to use the WPL645, but my LHB didn't had it, that they only had the WLP644 at that moment and had to be used with caution because it can harm my batch. I know that the flavor could be different, but I took the risk.
My brew day was on May 17 with an OG of 1.072. I let the wort ferments for 11 days on primary, then I transferred (on May 28 with a measured gravity of 1.017) into a secondary fermenter and added the Brett B to let them rest for a minimum of 12 weeks.
At the 3rd week, I saw some isolated portions of white stuffs, like in this photo, floating. Today (5 weeks has been passed since May 28) I took some photos to share and to know if someone can tell me if the batch looks ok, because the white stuff turns like fawn and I really don't know how this yeast ferments.
Thanks for the response.
