WLP655 vs The Yeast bay Mélange

[Lele]

Anybody has experience with these two yeast?
What are the differences between them about flavor and minimum time fermentation?
Thanks

 

[Lele]

Nobody have tried one or both these yeasts?

 

[jfolks]

Melange will get real sour real quick, 655 takes longer and produces less acid. Plan your IBUs accordingly!

 

[AMessenger]

I brewed a Flanders Red with the Melange blend back in 2015 (link to my blog post on the batch). Here are some tasting notes after 2 years of aging:

• Bold earthy aroma mixed with dark fruit
• Dark red and clear - very nice looking beer
• No sourness has developed. There is a bit of interesting fruitiness and some bready malt. Also get a hint of alcohol. Finish has a bit of funk
• Mild flavor with a fair bit of complexity. I think this one is outshined by the Roeselare blend (which I’ve used quite a few times) but it brings some different flavors

I pitched a second beer (link) on that yeast cake after primary with a blend of Belgian Yeast and Lacto Brevis and got some different results. Here are my notes after a year and a half of aging that:

• Bright fruity aroma mixed with earthy leather from the Brett. Very rich
• Orangish red and a bit cloudy
• Light sourness. Has a nice fruity character. Also a smooth bit of bready malt in the finish.
• Pretty good set of flavors that pop nicely

I think Melange makes for an interesting component in a blend but don’t count on it to make an interesting Flanders Red on its own

 

[jfolks]

Something weird happened with AMessenger’s no hop Flanders - melange is known for high acidity, and I can attest to that