WLP670 American Farmhouse Blend

Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers

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Feedback and experiences from previous customers. Want to leave a review of your own?

“WLP 670 Question”

By: S. P. Y. | Date: Mar., 13th 2014 | Beer(s) Brewed: Saison

I have been hearing good things about the flavor profile created by this yeast. I am planning a noble hopped saison 1.060 OG with a simple grain bill: Belgian Pilsner 85%, Vienna 7.5%, cane sugar 7.5%. My questions are as follows...

1. I usually make a 0.6l starter two days in advance for my saisons. Will this yeast do okay with a starter? I am concerned with the balance between the Brett and the Sacchromyces in the starter.

2. I noticed the optimum temp says 68-72F. I usually pitch at 66 and ramp up to 80 over 1 week, holding it there for a few days before dropping it back down. Will this blend do well with that temperature regime?

I would appreciate any insight. Thanks!

“Fantastic funked up saison”

By: Leedsbrew | Date: Feb., 18th 2014 | Beer(s) Brewed: Saison

This is a fantastic strain for getting a great balance of farmhouse yeast character and moderate funky sourness. I have used this yeast in my 'house' saison recipe and it turned a beer I was happy with into a beer I want to brew/drink time and time again!

OG 1.055

85% Belgian pale
5% Wheat Malt
5 Vienna
2.5% Cara Vienna
2.5% white sugar

Saaz 25IBU 60mins
Styrian Goldings 2.3IBU 15mins
Saaz 25g flame out
Styrian Goldings 25 flame out

As one reviewer has already said, 4 months and this yeast is singing all the right notes. I left 1 gallon of this beer to age a year and the complexity of the yeast/brett balance was just fantastic. Sourness playing with horse blanket/hay funk and interlaced with classic saison yeast flavors. This is a must have yeast for my saisons now! Just brew a big batch and save some. You will not be disappointed.

“My Go-To House Blend/Pitch”

By: DrNeato | Date: Feb., 6th 2014 | Beer(s) Brewed: Farmhouse

In the long drawn hallway-like-scape of craft beer stores, my eyes are always drawn to the sexy slender bottles from far flung north-central Europe and it's knack for quenchable complexity under the guise of beer. For years I've pushed to create something akin, not to clone or create a likeness of, but of something original yet ever nodding to those who got it right.

And that is where we land, here with the ol' 670. A playful mix of ester/funk in it's infancy aging to perfection after 4+ months and evolving to an entirely unignorable brew come eight months plus.

Tempted? Simplicity in grain bill does in fact bares the ripest fruit from this strain, as well as age. Let it run and it will thank you in dividends.

“peach farmhouse saison”

By: Amarillo Brewing Supply | Date: Sep., 26th 2013 | Beer(s) Brewed: peach farmhouse saison

We had 1 vial of WLP670 that never sold and I had been eying it for months....

I brewed up a 1044 wort: 70% belg. Pils, 15% unmalt wheat, 15% red wheat malt.
Mashed high 162F for less fermentable wort. hopped at 60, 30 and 0 min with calypso.

Just tried it after 6 weeks in primary. FG 1010 for a 4.5 ABV. sample was extra pale golden semi-hazy. Nice funk on the nose, strong funk in the taste! Definately an AMAZING belgian brett saison so far.

I added 48 oz of peach puree (1.045 grav.) to primary vessel and will let it go another few weeks, then rack to secondary and ferment an additional 2 months. Hoping to let the brett will eat down those big sugars from the raw wheat and hot mash, finishing a bit drier, yet still retaining some body and sweetness. Really interested to see what we get from the combo of brett, peaches and calypso hops!

“Keep it simple!”

By: Scott R. | Date: Sep., 17th 2013 | Beer(s) Brewed: Farmhouse/Saison

This is fast becoming one of my favorite yeasts! I've brewed several batches with it and have learned you'll do best if you keep the grain bill pretty simple, and stick to milder hops; I like the US noble-ish ones, Mt. Hood & Liberty. The simpler flavors and aromas balance well with the yeast and let its unique flavor really shine. I've also had success with an extra week in primary beyond what I'd typically do. After bottling, give it a week or so in the fridge, too. You need some patience with this yeast, but it's worth it. Actually, the only bad part about the yeast is trying to explain to the uninitiated what you mean by, "the beer will be a little funky."

“It is complemented perfectly by ...”

By: G. Yoder | Date: Nov., 25th 2012 | Beer(s) Brewed: saison

I kept it simple with 100% pilsner malt and a mix of hallertauer, east kent goldings and czech saaz. OG was 1.068. I pitched two vials into a 1600 mL starter at 68 degrees. Initial fermentation was vigorous but only lasted around 2-3 days. The yeast remained in suspension but there was very little, if any, airlock activity. After 9 days the gravity was 1.034. By the end of 3 weeks the gravity dropped to 1.012. This yeast is wonderful! A slightly lengthened primary fermentation is WELL worth the flavors this blend throws. Despite not having being fermented blood warm, the yeast still exhibits that unmistakable traditional saison spiciness. It is complimented perfectly by the brett's barnyard funk. I really hope I can get my hands on some more!

“... asserted its own character”

By: A. Brown | Date: Nov., 25th 2012 | Beer(s) Brewed: SPF 8 Clone, Marigolden Strong Ale

A quick-fermenting strain compared to most with wild yeast in the mix, American Farmhouse provides a pleasant and not over-powering funk to the background. I read somewhere that the yeast was developed with Tomme Arthur, so I decided to clone his SPF 8, a New World Saison with rosemary, sweet orange peel, and flambeed raisins. The yeast really allowed all those flavorings to come through but still asserted its own character. Attenuation was great at about 70% actual - dropped from 1060 to 1008 within four weeks. Putting it to a second test, I recently made a strong golden ale (1070) infused with four ounces of marigolds at the end for aroma. Fermentation started quickly, and I look forward to seeing if the strain can handle a bit more alcohol this time. Thanks White Labs!

“Crazy yeast!”

By: Christian | Date: Nov., 25th 2012 | Beer(s) Brewed:

I brewed a Saison and threw in a huge starter from an American Farmhouse Blend yeast cake and I got a bit shocked by the result. After three weeks I've got 89% attenuation. If I left it even longer I'm sure it would have got up even further. Crazy yeast! I can highly recommend this yeast both for the attenuation and taste. Funky, dry, slightly sour and a bit spicy.

“.. has been evolving ...”

By: Mark Muccitelli | Date: Nov., 25th 2012 | Beer(s) Brewed:

I was going to brew an Orval clone when I discovered the Orval yeast I grew up from bottle dregs was dead. I had just read an article on the "Embrace the Funk" website about WLP670. It sounded awful close to the yeast and brett of an Orval, so I thought I'd try it. I bottled 12 bottles and kegged the rest. The kegged beer, thought quite tasty, had minimal brett character. But, the bottled beer has been evolving and gets better every week. Just opened a bottle that was bottled 6 weeks ago. Tastes like a one year old Orval. Great St