9 replies to this topic

[neddles]

Just mashed in on this 30 min. ago. I'll drain/boil/pitch it tonight. Been wanting to use this yeast for a long time. Finally getting it done today and just in time too because I want it to be ready for late summer. I plan to let this sit and develop character until late July or so. At that time I will taste it and decide where to go with it. Completely depends on taste but I may drink it as is or split with half of it dry hopped and half of it on homegrown tart cherries. If my tree doesn't put out a lot of cherries this year I may go with peaches instead as I know where to get some good ones. Thoughts? Ideas?

 

6 Gallons

OG 1.053

SRM 4

IBU 17

 

70% MFB Pilsner

15% MFB Vienna

15% Flaked Wheat

Mash@156F

 

Santiam@ 60 min to 17 IBU

 

WLP 670 American Farmhouse Ale

 

[Big Nake]

So what does the WLP670 do here? Does it have some of that complex, spicy, barnyard, horse-blanket, vomit-like, poopy bubble gum, rotting vegetable, horrendous-like character ( ) or is it more subtle because it's "American"? I remember using an American Hefeweizen strain (WLP320?) that still had some of the banana & clove but far less than the standard WLP300 or whichever it is.

[HVB]

So what does the WLP670 do here? Does it have some of that complex, spicy, barnyard, horse-blanket, vomit-like, poopy bubble gum, rotting vegetable, horrendous-like character ( ) or is it more subtle because it's "American"? I remember using an American Hefeweizen strain (WLP320?) that still had some of the banana & clove but far less than the standard WLP300 or whichever it is.

From my research on it if is much more subtle compared to a full dosing of brett.

 

https://embracethefu...abs-670-wlp670/

 

 

I really liked the way the Brett turned out in this beer. If I was weighing the Saison yeast vs. the Brett I would say it’s 55% Brett to 45% Saison yeast. A damn nice balance for a Saison. Just enough of an expected flavor, slightly more of a specialty flavor to set it off right. The Brett flavors were more along the lines of leather, cherry, and green apple

[neddles]

So what does the WLP670 do here? Does it have some of that complex, spicy, barnyard, horse-blanket, vomit-like, poopy bubble gum, rotting vegetable, horrendous-like character ( ) or is it more subtle because it's "American"? I remember using an American Hefeweizen strain (WLP320?) that still had some of the banana & clove but far less than the standard WLP300 or whichever it is.

I'm going mostly for the vomit character Ken.

 

Actually it's a saison strain and a brett strain that apparently comes from Lost Abby. The saison will do the bulk of the work and the brett will continue to munch on the leftovers for several months. Drez's link is a good synopsis. 

[armagh]

I've used 670 and the link above is accurate.  There will be some resulting tartness, but nothing like pitching a full dose of Brett.  The closest commercial example to which I can compare the result is along the lines of Tank 7, from Boulevard Brewing. 

[Poptop]

Would the use of this strain wreck a plastic fermenter for future use with non brett strains/beers?

I've used 670 and the link above is accurate.  There will be some resulting tartness, but nothing like pitching a full dose of Brett.  The closest commercial example to which I can compare the result is along the lines of Tank 7, from Boulevard Brewing.

Tank 7 seems to have a little funk for sure. Last night I tried Boulevard's Bourbon Barrel Quad, which also seemed to have a funky quality. And I tell's you this; it was a fantastic and amazing beer to be had. Thoroughly enjoyed and in need of more.

[armagh]

 

Would the use of this strain wreck a plastic fermenter for future use with non brett strains/beers?

 

I used glass for primary and secondary so I couldn't say from experience.  I recall reading some believe once plastic is used with  brett, it will always have some brett character.

[SchwanzBrewer]

Any sort of wild yeast or bacteria when coupled with plastic means it's gonna be inoculated for life probably.

[denny]

Any sort of wild yeast or bacteria when coupled with plastic means it's gonna be inoculated for life probably.

 

I don't know if that's necessarily the case.  Although my experience brewing sours is limited, I've been told that a good bleach cleaning will make it as good as new again.

[johnpreuss]

I don't know if that's necessarily the case.  Although my experience brewing sours is limited, I've been told that a good bleach cleaning will make it as good as new again.

 

I would think this and some 180dF water will kill just about anything we need to worry about.