I am very excited to try this yeast, but I had a couple of questions…
1) When you have a blend of yeast, I’m assuming that the blend is created to get particular attributes. What happens when you re-use that blend after a few batches? Will the brett/ Farmhouse yeast balance be thrown off? Will I have a pineapple Brett bomb after 5 batches?
2) Does anyone know the origin of this yeast? Was the blend created by white labs, or is it from a brewery?
Thanks folks!
1 - the strains will probably grow at different rates and throw off the intended balance. The farmhouse strain is probably either S. cerevisiae or S. bayanus, which will grow faster than the Brett. So you’ll end up with the opposite of a pineapple brett bomb.
2 - I don’t know. I could guess, but it would be based on nothing.
I sent them an email about it and they replied:
After getting this reply I dig some googling and there was a post on the babblebelt that had the same info but also that neither of the strains was new to white labs. Someone also posted saying that Tomme Arthur said it had nothing to do with them. I read it on the net, it has to be true
If we assume everything you read is true, then maybe “it comes from Lost Abbey” means it is some combination that they use, not that they gave the yeast to WL. I don’t know though.
I was thinking that it happens to be strains they order but Lost Abbey doesn’t want to reveal that. I was really excited about picking this up to try but I decided against it. I hate using blends of unknown things unless they are available all the time.
I would agree. Why would they not tell you what it is, are they afraid you’ll buy the strains separately and blend on your own? Why would they care? Maybe they’re afraid you’ll buy the strains from Wyeast and blend on your own . . .
I don’t think they would really be worried about that. I know some folks out there have their own fully equipped home yeast lab but not many of us. I “ranch” yeast but I do not have the means to create a balanced blend of yeasts designed to perform the same way each batch.
Why not? You can’t approximate cells counts and pitch relative proportions?
But a better question may be, why would WL not say what is in it? I can’t think of a good reason.
If it is reminiscent of Lost Abbey, I can’t wait to brew with it! I’m not the biggest fan of white labs, but I guess I have to go for it.
You could. Or you can use a saison yeast and add some Brett. 
That might be a better idea! However, I must express my ignorance. I’ve been brewing for 8 years and have never made a funky/sour beer (on purpose). Is there a good resource on-line to read up on? I have “Wild Brews” and “Farmhouse Ales”, I’ve just never read them, would one of those be a good place to start?
After reading a bit about using Brett on the Wyeast website, If I were to use a Brett strain, could I add it when I add the French Saison (my choice of yeast), or should I wait until Primary has finished?
Thanks for the info,
Dave
This really depends on what you are going for. You can do either, and it will likely have different effects. I’m basing that on some work Greg Doss from Wyeast presented at the NHC a few years back, he found holding off on the brett gave better flavor but he wasn’t using a Saison yeast, he was using a Belgian strain. Wild brews would be a good resource, more so than Farmhouse Ales I think.
You can also check out this blog, The Mad Fermentationist.
So, the guy at my LHBS said that it was French Ale and Lactobacillus…?
White Labs says what is below. He probably just misspoke.
http://www.whitelabs.com/beer/strains_wlp670.html
WLP670 American Farmhouse Blend
Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.
Attenuation: 75-82%
Flocculation: Medium
Optimum Fermentation Temperature: 68-72°F
(20-22°C)
Alcohol Tolerance: 5-10%
Thanks for the links Tom, I like how the first slide on the AHA presentation mentions mouse urine. MMM… mouse urine.
Hey, who doesn’t love mouse urine? ;D
I’ve got mouse urine all down the side of my hockey bag, perhaps you can come lick it off. ;D (Freakin’ mouse took up residence in a box on a ledge above my bag…)
No thanks ;D
I used to have a mouse problem in my garage, I found a dead one in a jacket once (that promptly went in the trash). I set out a lot of traps, caught 3 in one night once, and 12 inside of two weeks. When we got a new furnace I found and plugged the whole where they were coming in, now we go months without them figuring out how to get in there. i’m thinking I need to pull everything out this summer and seal all of the holes. Little bastards.
Freakin bastards is right. I’ve got at least one that is evading my traps and stealing the bait. I have two of those ultrasonic doohickeys out there and that worked for a while (as evidenced by the traps staying baited and unsprung), but I just saw one the other day climbing my pegboard. And now the bait has disappeared from my traps again. Freaking bastards.
I ended up catching a shrew in one of the traps. I couldn’t figure out how it kept getting away wit hthe peanut butter, I figured it was a little mouse that was too light. I was right, just not that it was a mouse. 