White Labs Yeast - 655 Belgian Sour I

I brewed a Flander's Red Style ale with O.G. 1.055; 2 row, 2 pounds munich and 1/2 pound special B. I pitched this into primary with some Southern German Lager (wlp 838) yeast; primary at 70 degrees, then into a closet for over a year before bottling. Definitely exhibited some awkward teenage years during secondary fermentation--vinegar like character at about 6 months--but that cleaned up and the final beer has a nice clean sourness that comes through well but allows oak and Special B to add to the beer too.

My beer did not exhibit a much Brett funk or fruitiness. I will probably use this again, but I would definitely add another source of Brett B or Brett L if I wanted funk. Since I like funk, I will probably try that next time.