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{"id":7470735942,"title":"White Labs Yeast - 655 Belgian Sour I","handle":"brewing-ingredients-yeast-wlp655-belgian-sour-i","description":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eA unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-a9408de412ae0d2a823a3055b566399b\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eNICE LACTIC SOURNESS\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ephilosofool\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 22nd 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eFlanders Red\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI 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.\u003c\/p\u003e\n\u003cp\u003eMy 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","published_at":"2016-07-07T20:35:00-06:00","created_at":"2016-07-07T20:35:21-06:00","vendor":"White Labs","type":"Brewing Ingredients Yeast","tags":["White Labs","Yeast"],"price":895,"price_min":895,"price_max":895,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":23940602566,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"White Labs Yeast - 655 Belgian Sour I","public_title":null,"options":["Default Title"],"price":895,"weight":86,"compare_at_price":null,"inventory_quantity":1,"inventory_management":"shopify","inventory_policy":"continue","barcode":""}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_7ee5565c-c91b-4c88-857e-4a6bf6035dff.jpg?v=1529969097"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1359\/5939\/products\/white_20lab7_7ee5565c-c91b-4c88-857e-4a6bf6035dff.jpg?v=1529969097","options":["Title"],"content":"\u003cdiv class=\"description\"\u003e\n\u003cdiv class=\"field field-name-body field-type-text-with-summary field-label-hidden\"\u003e\n\u003cdiv class=\"field-items\"\u003e\n\u003cdiv class=\"field-item even\"\u003e\n\u003cp\u003eA unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"roundBox\"\u003e\u003c\/div\u003e\n\u003ch2 id=\"headerReviews\"\u003eReviews\u003c\/h2\u003e\n\u003ca name=\"reviews\"\u003e\u003c\/a\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003cp\u003eFeedback and experiences from previous customers. \u003c\/p\u003e\n\u003cdiv class=\"view view-yeast-reviews view-id-yeast_reviews view-display-id-default view-dom-id-a9408de412ae0d2a823a3055b566399b\"\u003e\n\u003cdiv class=\"view-content\"\u003e\n\u003cdiv class=\"views-row views-row-1 views-row-odd views-row-first\"\u003e\n\u003cdiv class=\"review\"\u003e\n\u003ch3\u003e“\u003cspan class=\"field-content\"\u003eNICE LACTIC SOURNESS\u003c\/span\u003e”\u003c\/h3\u003e\n\u003cdiv class=\"spec\"\u003e\n\u003cstrong\u003eBy:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003ephilosofool\u003c\/span\u003e | \u003cstrong\u003eDate:\u003c\/strong\u003e \u003cspan class=\"field-content\"\u003eJun., 22nd 2016\u003c\/span\u003e | \u003cstrong\u003eBeer(s) Brewed:\u003cspan class=\"field-content\"\u003eFlanders Red\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"field-content\"\u003e\n\u003cp\u003eI 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.\u003c\/p\u003e\n\u003cp\u003eMy 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e"}

White Labs Yeast - 655 Belgian Sour I

Product Description
$8.95
Maximum quantity available reached.

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

Reviews

Feedback and experiences from previous customers. 

NICE LACTIC SOURNESS

By: philosofool | Date: Jun., 22nd 2016 | Beer(s) Brewed:Flanders Red

 

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.