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 '18 at 21:37

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