Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
If you like Cuvee des Jacobins or Rodenbach Grand Cru WLP665 Flemish Ale Blend strain is ideally suited to making Oud Bruins and Flanders Red Ales in the spirit of the aforementioned brews. A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus and Pediococcus, WLP665 creates the complex, funky flavor and aroma profiles that characterize the wonderful, distinctive ales of West Flanders.
Flocculation: Low - Medium
Optimum Ferm Temp: 68-80°F - 18-27°C
Alcohol Tolerance: Medium-High
For more information on White Labs Pure Pitch please follow this link to their website. http://www.whitelabs.com/yeast/innovation
Tip: This is Rob's favourite White Labs bug blend.
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