I've been reading up on WLP648, but can't determine if this yeast will develop a sour beer on its own or if it requires something else to become properly sour aside from 3-6 months.

I've read some contradictions, so wanted to confirm what to expect in terms of sourness from this yeast. My goal is to brew a proper sour beer, similar to a Geuze.

I had a look at the Milk the Funk Wiki: http://www.milkthefunk.com/wiki/Brettanomyces#Wyeast

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

To answer your question: yes, it sours your beer.

  • Will the Brett also make it dry, or is this when adding it to secondary or bottle? – Martin Nov 10 at 21:37

Your Answer

 

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Not the answer you're looking for? Browse other questions tagged or ask your own question.