wlp 655 any good solo?

[Matteo57]

Hi all, I pitched a vial of 655 early last month into a lambic type wort but I am wondering how complex it really will be by itself? Should I pitch some additional bugs or bottle dregs into it or will it turn out decent by itself? Anyone let it go by itself and have comments/feedback on it?
Thanks!

 

[Matteo57]

Nobody? Nobody?

 

[davejanssen]

I had been sitting back on this as I don't have any experience using only a pitched blend, but adding dregs would increase the microbial diversity, especially dregs from spontaneous beers, so I would expect that to add complexity. That's not really advanced detective work on my part...

I always add dregs and/or let my more complex sour beers open cool overnight, and I think if you are shooting for the complexity of a lambic there is no way to get it with a couple pure cultures of yeast and bacteria.

 

[SmCranf]

I pitched 655 a weekish ago, I did add dregs from Wicked Weeds Amourous, I wasn't sure if they pasteurized or not but I figured not. I hear from research that the sour factor on the first pitch of 655 isn't a lot, but pitching future generations on that yeast cake are super sour.

Here is my on going experiment:
https://www.homebrewtalk.com/f163/sour-mash-wl655-498928/

 

[ChugachBrewing]

I thought it was good. It even was the funkiest of the batch in my experiment where I tried bug blends with hops.

 

[DurtyChemist]

I pitched this a month or two ago on a Weiss batch I made up. It's still at a pH of 4.4 or higher just because it was in cold 60s for a while when it was in the garage. I was told it takes a year or longer to get sour which sucks being my first sour beer but that seems to be pretty usual.

 

[SmCranf]

My first sour as well!

 

[Osedax]

I have only done one batch with WLP 655 and it isn't done yet. Seems good for a more mild Belgian sour. I pitched this and a my house clausenii culture. I'm at around 8 months with it now. I tasted it a few weeks ago. As mentioned, it was only a bit sour. Not near what I was hoping for sourwise. Everything else about it was tasty though. A pitched a bunch of dregs from a farmhouse cider I made with wild yeast. Those bugs should funk it up good.

 

[SmCranf]

I have only done one batch with WLP 655 and it isn't done yet. Seems good for a more mild Belgian sour. I pitched this and a my house clausenii culture. I'm at around 8 months with it now. I tasted it a few weeks ago. As mentioned, it was only a bit sour. Not near what I was hoping for sourwise. Everything else about it was tasty though. A pitched a bunch of dregs from a farmhouse cider I made with wild yeast. Those bugs should funk it up good.

Im expecting the same thing, a lack of anything sour, but plan on pitching on top of the yeast cake eventually, which sounds like it will sour quickly, and then blending with the older beer.

 

[Matteo57]

Im expecting the same thing, a lack of anything sour, but plan on pitching on top of the yeast cake eventually, which sounds like it will sour quickly, and then blending with the older beer.

Figured. I have started dumping different dregs in there since this thread started.
Thanks all for the feedback!