WLP655 Belgian Sour Mix 1
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
Feedback and experiences from previous customers. Want to leave a review of your own?
“Nice Lactic Sourness”
I brewed a Flander's Red Style ale with O.G. 1.055; 2 row, 2 pounds munich and 1/2 pound special B. I pitched this into primary with some Southern German Lager (wlp 838) yeast; primary at 70 degrees, then into a closet for over a year before bottling. Definitely exhibited some awkward teenage years during secondary fermentation--vinegar like character at about 6 months--but that cleaned up and the final beer has a nice clean sourness that comes through well but allows oak and Special B to add to the beer too.
My beer did not exhibit a much Brett funk or fruitiness. I will probably use this again, but I would definitely add another source of Brett B or Brett L if I wanted funk. Since I like funk, I will probably try that next time.
“Scary good stuff”
This is my new favorite "out there" yeast. I don't find it too sour. I do find it very "Belgiany" and slightly tart. One interesting thing is that it doesn't push much CO2 out of the airlock in either a big starter or a primary fermentation. My family really enjoys beers made with this yeast and it reminded us of some of the fresh Belgian ales we enjoyed in Paris. I would encourage anyone to try it.
“... not satisfied with the status quo ”
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.
“Does gluten-free and lambic mix”
I bought two vials of this blend for use in both a lambic (cheated using extracts plus maltodextrin instead of the turbid mash) and a gluten-free lambic (home-malted, partially converted grains plus rice and sorghum extracts). Both vials were started in 1.5 gallons of wort and combined a few weeks later with about 3 gallons of the same wort that was fermented with US-05. It has been 18 months since inoculation. The first came out very well, with pleasant sour notes and complex flavors. The gluten-free version is still plagued with a heavy acetone aroma. Perhaps gluten-free and lambic don't mix.
“Great after 2 years ... ”
Great after 2 years, but after 4 years it is over the top sour with acetone notes.
Frequently Asked Questions
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.
Optimum Ferment Temp.80-85°+