I am hopeful that the front end sour will be given at least a bit of depth/complexity by the WLP648. I would prefer a properly timed starter to judge that though.
the WLP 648 took a couple days to take off, as expected. Did not get it as hot as I would have liked to begin ferm but held about 80 the first 2 days. Now pretty vigorous ferment. Airlock smells vaguely fruity. We will see how long it takes to work the wort down to dry.
This is a pretty simple brew I did with a bud over the weekend. Haven't brewed in awhile and need to get back into the swing of things. I am posting mainly because I have not seen a lot regarding anecdotal experience with WLP 648 (Brett brux trois vrai).
Simple sour grainbill 60/40 White Wheat...
So my beer using this is now at almost 8 months in the fermenter, thinking about bottling one of these weekends...pretty hopeful per the above that this much time will give the beer a nice complexity.
Yeah since we went to Zoom I haven't gone to any meetings. It's too sad to sit there talking over each other when I want to be in a bar stumbling around.
finally pitching my SBK pouch. Grist was super thick and malty used two packs of belgian dry yeast now day 14 pitching SBK with 4lbs of dried unsweetened cherries and a simple syrup to get things amoving. Pretty excited to see how she goes in like June 🍻