WLP American Farmhouse Blend

[allouez86]

I'm just curious as to what kind of results people have been getting with this yeast. There's not an awful lot of info from people that have brewed with this strain before, so I'm wondering if anyone here has experience with this strain. I've gathered that it's probably the Dupont strain and brett brux.

I've got one beer fermenting with this strain that is almost 8 weeks old at this point and I probably won't check on it until 12 weeks or so. It's a saison brewed with 75% pils, 10% wheat and 7.5% each vienna and oats. 1.038 OG.

And today I'm brewing basically the same recipe but with an OG of 1.046 and I will also be pitching a bit of lacto with it as well. About 13 IBUs on this one.

 

[madscientist451]

I did an experimental rye saison with that yeast and was happy with the flavor profile from the yeast but the overall recipe experiment was only so-so, too much rye and hops and the flavors were somewhat muddled. I'll be doing another saison with the same yeast and a more straightforward malt bill.

 

[allouez86]

Cool. I had a friend share a 2 year old bottle of saison that he aged in a barrel and fermented with the blend and it was one of the best saisons I've ever had. But that's the only reference I have for this yeast.

 

[inflictor-of-grimness]

I did a rye saison with this strain close to 2 years ago. It tasted nice and a bit spicy from the saison yeast when I bottled after 3 months. After a few additional months in bottles it turned into a funk bomb. I really liked it (I should say like because I actually still have a 750 mL bottle left.)

I also did another saison with this about 9 months ago, but that also had regular white labs brett B + brett C + a bunch of bottle dregs, so it's hard to say what the 670 contributed to that beer.

 

[MaddBaggins]

I've used it a couple times. The first was my RyePA recipe. It turned out pretty good. Lots of interesting flavors like caramel and green apples.
The second time was a peach saison. I still have some of those. Very tasty. Peaches and funk.

Both batches were inn secondary for appx 6 months before bottling.

 

[gbarron]

It is reportedly from the Lost Abbey and is a saach strain mixed with a brett strain. White Labs won't tell me what the brett strain is, but I do not get a lot of the more traditional brett character from it.

I used it in a rye saison and it fermented down to 1.001. It is an interesting blend, gave off a ton of fruit for me with a light tartness. It is coming up on about 10 months old at this point and I still have some in a keg. It is probably not a strain I will use again, but I know many who like it.