Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix
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Brewed up a buckwheat saison and then added 5lbs of rhubarb and 5lbs of strawberries. The beer just wasn't what I wanted so I added five more pounds of strawberries and the White Labs Flemish Blend. Will re-visit this brew in about 8 months and see how it is doing. I am hoping to have a crazy funktified strawberry rhubard beer!!!
Used this blend for an Oud Bruin with an OG 1.068. Did a starter, I think they advise not to because it disrupts the ratio of yeast and bacteria but I was using it in primary so why not give it a boost. Pitched at 72 and warmed up to 74 after that, following morning the stopper blew off and it was screaming. Looking forward to the finished product! Next time I may try using no starter and see what happens.
Optimum Ferment Temp.68-80F