Wyeast's New Sour Blends?

http://us7.campaign-archive2.com/?u=0cc9c36c9a8a687e6eae38edd&id=7b4eacb7c2&e=5887d0220d

I'm no industry folk but saw this on twitter a few weeks ago.

 

Look at the recommended temperature ranges on those blends! Wouldn't be easy for me to manage consistently even in the summer.

 

Glad to see some new bugs! With the de Bom Sour Blend, aerating during fermentation in an attempt to encourage ethyl acetate is interesting... Ethyl acetate can be pleasant (pear) at low levels, but quickly turns to nail polish remover. Seems risky.

 

I was looking for info on those as well. I'll probably pick up all 3 of them.

de Bom sounds interesting, and I might get the Oud bruin to do along side my ECY flemish.

 

Note to self, order all of those.

 

I really wanna try sour worting with that lacto strain. Hopefully not a let down like other commercial lacto strains.

 

I've had pretty good success with other lacto strains as long as i give them a ton of time to sour (~72 hours)

 

What strain was the best? Did you do a starter? You soured your wort, then boiled, then did a clean ferment?

 

I had the best success with Wyeasts Lacto, i soured the wort, then boil, then pitched berliner blend from white labs, or just a singular strain of yeast. I also tend to take a small sample to check acidity either using pH or by taste depending on how strict i want to be

edit: totally missed the starter question, no never done a starter for it.

 

@WillQC4Beer Good info. I've done sour wort with grain but I let it get away from me. 3.1 acidity. So the kolsch yeast was unhappy. Brett Custersianus is now slowly chomping away at it.

Do you have to keep the beer warm for the wyeast lacto to get sour enough in 72 hours?

 

I have never tried to do it without keeping it warm, whether it was using a heating blanket or pad, or stove top monitoring temperature and turning the burner on and off of the lowest setting just to keep temp stable.

 

The lacto looks the most promising to me, I think im gonna do a low abv sour with that as the sole fermentor, then split the wort and add something like nectarines or huckleberries to half

 

How do I obtain these?

 

They should be available from your local homebrew store and/or the major internet retailers starting in July. Wyeast releases these "Private Collection" products for 3-month periods. For the April-June period, Wyeast is offering Mexican lager yeast, Belgian stout yeast, and Kölsch yeast.

 

I picked up the De Bom to put in a raspberry sour, I'm very interested to see if the 1-2 months is all it needs with the "manly" bugs it uses. It would be great if it does, who wants to wait on a beer for a year anyways!

 

Where you get it?

 

I picked it up at my LHBS.

 

Are there any more details out there on De Bom performance and the methodology best used to aerate it?
Can you really get funky fresh in two months?

 

http://www.homebrewtalk.com/f127/wyeast-pc-july-sept-2014-sourpalooza-480559/