Yeast: WLP670 American Farmhouse Blend

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Yeast: WLP670 American Farmhouse Blend

Postby bmock » Mon Jun 11, 2012 3:15 pm

Has anyone used this? I don't think we have a lot of people making sours.
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Re: Yeast: WLP670 American Farmhouse Blend

Postby seymour » Mon Sep 30, 2013 10:15 am


So, did you end up using the "American Farmhouse Blend"? I haven't yet, I always culture my own sour blends, but I'm intrigued by this one. Nothing "American" about it, except perhaps the style of experimentation of a particular American craft brewery, as far as I can tell.

The rumor is: it contains two strains, one traditional farmhouse ale strain plus Brettamyces, neither one new to White Labs, but that it's the proprietary blend used by the legendary Lost Abbey brewery in California (which is supplied by White Labs, despite vague denials by Lost Abbey founder Tomme Arthur.) Perhaps it is one of their existing saison yeasts, WLP565 or WLP566: separate single-strains both of which were cultured from Brasserie Saison du Pont's multi-strain house yeast? Perhaps their newer, still anonymous WLP568? I don't know.

If there's any truth to it, you won't be disappointed. Lost Abbey Red Poppy is one of my all-time favorite beers in the world. Another "secret" if you're interested: "Red Poppy" is a reworking of their English Dark Mild recipe "Dawn Patrol Dark", but then aged for 6 months in French oak red wine barrels with sour cherries. Ohh, baby.

Re: Yeast: WLP670 American Farmhouse Blend

Postby Mike C-Z » Mon Sep 30, 2013 4:01 pm

Sounds like something I'd like to try. Anyone know what brett strain is in it?
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