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In Focus: Belgian Sour Mix 1
WLP655 Belgian Sour Mix 1
A unique blend perfect for Belgian style beers. Includes
Brettanomyces, Saccharomyces, and the bacterial strains
Lactobacillus and Pediococcus.
Reviews:
Write your own review
" ... not satisfied with the status
quo "
By: MJS
Date: Aug. 18, 2009
Beers brewed: Gueze
Comments: Even though I have to special order this
strain through the homebrew shop I deal with, it has been well worth
the extra effort. This strain takes care and time since it kreusens
multiple times and attenuates slow but sure. After a year of
lagering with French oak chips it has a dry complexity that is very
much like some of the commercial Gueze I have tried. Since the
conditions here are different than in Belgium the batches I have
made are rewardingly unique and thanks to the assortment of
microorganisms in this strain - I have been very pleased with the
results after 2 years and bottle conditioning. Please continue to
offer such high quality cultures to homebrewers that are not
satisfied with the status quo.
FAQ for this yeast
Read other FAQs
Q: I am a homebrewer interested in making a beer similar to
a Flanders Red or Brown ale. What would the likely outcome be if I
were to make a nice Flanders brown and then brew a traditional
Porter? Would the Porter simply take on a few of the tart
characteristics that occur from the use of these wild yeasts?
Or would the result end up being poured down the driveway?
A: Yes, you would be introducing bacteria and
wild yeast into this beer. As far as the outcome, I cannot
guarantee what the final beer would be like.
Q: This is not my first Lambic, but it is the
first time I will be using your WLP655 strain. I can hold a very
stable fermentation temperature of 70F using a water jacket and an
aquarium heater. Is that the best temperature to use for these
yeasts and bacteria? Would it be useful to add DAP yeast nutrient,
and if so, at what stage?
A: The blend is not that picky, and you should
not need nutrients, but it will not hurt to use some in primary.
As long as the temperature stays over 70F, it will be good.
Q: I was wondering if all three types of Brettanomyces
are in the WLP655 sour mix. More specifically, the lambicus
strain.
A: Unfortunately that is proprietary information so we are
not able to give you the specifics of the Sour Mix.
Q. Although I doubt it, I was wondering if a starter
culture is necessary for the mix?
A. Although many people like to make starters, it is not
necessary with these vials. It is customary to under-pitch
brettanomyces because the species thrives better under these
conditions.
Q. I'm planning to make a fruit (cherry, Kriek) variation on
this theme. Shall I add the mix at the same time as the fruit? I
noticed on the vial that the mix is only intended for secondary
fermentation.
A. You can add the mix at the same time as the fruit. The
environment will be suitable for the brettanomyces and bacteria to
work.
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