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John C
02/09/07 06:05 PM  
WLP 655 Belgian Sour Mix

Howdy.

I would be interested to know if anybody has experience with the White Labs Belgian Sour Mix, #655. After searching around the internet I found few dealers of this blend, and no reviews. I am particularly interested to know how this strain might perform in a Oud Bruin scenario, given that it does not contain a cerevisiae strain.

Thanks.

Brendan
02/12/07 01:51 PM  
Re: WLP 655 Belgian Sour Mix
I found this after I googled it

"A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. Please note: Cultures are for use in traditional "brett" secondary fermentations. Sound sanitation and separation practices should be followed. White Labs assumes no responsibility for the use of this product."

This might be "more suitable" for (p)lambics.

whereas,

The oud bruin...

"Country of Origin Belgium

Original Gravity 1044-1077

Final Gravity 1008-1016

Bitterness IBU 15-25

Color (SRM) 12-25

Attenuation 60-70

Yeast type Saccharomyces, Lactobacillus and acetobacters

Malt percentage 90-100

Alcohol by volume 4.8-8%

Serving Temperature 55-60F"

Could you get your hands on a few bottles of one you like and dump in the dregs? or, you could try it and see if you like it, it might not be 100% specifically to style but who cares, right?!

Good luck.

Brian Richards
02/12/07 05:39 PM  
Re: WLP 655 Belgian Sour Mix
My friend used this in a Kriek and it turned out really good. We just popped a bottle after about a year of sitting at cellar temps and it was amazing and I think it will continue to get better for a while. I'm not sure about how this would work in an oud bruin though.
 
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