WLP655 and WLP665

[badlee]

I am a very lucky and happy man.
In about a week or so the father of one of my coworkers from NorCal is coming over to Thailand and bringing with him a vial of both 655 and 665.
I was wondering if anyone has had good results fermenting the same beer with both strains.
The reason I ask is that I would like to get them both pitched within a day of getting my grubby little hands on them by brewing a 6 gallon batch and splitting it.
What say you?
Cheers

 

[sweetcell]

so your plan is to split 6 gallons into two 3-gallon carboys, and pitch a vial in each? if so, sounds good. let us know how it turns out in a year! do you have temp control? i imagine it must get pretty hot in Thailand, unless you're up in the mountains.

do you have 3 gallon carboys? if so, you might want to do primary in a bucket or a larger carboy, wait for sacch to finish its cycle and for the krausen to fall, then rack to the smaller 3 gallon vessels - with ideally little to no headspace.

 

[badlee]

I have one gallon carboys. My bigger fvs are all top notch plastic. We are talking 1/3 inch thick. I can get some 10litre ones and they will be what I use after being inspired by a recent article in beer and wine journal.
we are coming into our winter and will soon have ambient trmps of about 20c in my downstairs bathroom. I am just going to leave it on the cake for the duration.

 

[sweetcell]

i asked about your carboys because i was wondering how you were going to handle long-term aging and exposure to air. the sacch will require headspace in the early part of fermentation. the question is, once they've done their work do you want a lot of O2 in there, or do you rack to a smaller vessel to minimize the amount of O2? you can rack over the yeast cake to the secondary.

 

[badlee]

Ahhhh,kind of overlooked the sacc krausen aspect.
I am going to have to do a dummy run to see what the head space is like.
cheers for that

 

[sweetcell]

option: ferment in 4 half-full carboys, then once the krausen falls you "concentrate" the beer into 2 full carboys with little headspace. suck up the yeast cake & transfer it too (maybe even gently swirl up the carboy before racking, to get the cake back in suspension).

 

[kaips1]

you dont really need to minimize that much atmospheric exposure because of the pellicle, the pellicle will regulate air going into the wort. plus with brett being such an oxidating yeast it can handle most transfers with headspace( im not talking racking 2 gallons into a 5 gallon bucket).

 

[sweetcell]

it's my understanding that the pellicle will minimize - but not completely block - O2. it's not a perfect protector, some air gets through. if you want a more sour beer, leave the brew exposed to oxygen. less sour, limit exposure.

 

[kaips1]

it's my understanding that the pellicle will minimize - but not completely block - O2. it's not a perfect protector, some air gets through. if you want a more sour beer, leave the brew exposed to oxygen. less sour, limit exposure.

Unless its a large amount of atmospheric air, what makes it through the pellicle is usually digested by the Brett. Also feeding the wort just a little will purge the fermenter on its own.

 

[badlee]

Well, I am full of extra info now. I like the "feeding" idea to purge the o2.
But the question remains, is there any feedback to say that I should shy away from just splitting a batch?

 

[kaips1]

Well, I am full of extra info now. I like the "feeding" idea to purge the o2.
But the question remains, is there any feedback to say that I should shy away from just splitting a batch?

Nope

 

[badlee]

OK then.
Now all I need to do is decide upon that recipe.
At least I don't need to worry about hop additions. There will be only one(I think).
Thinking 60% Pils 35% Wheat malt and 5% carahell.

 

[millsbrew]

any updates??