WY 3209 pc oud bruin pitch temp

[brewinhard]

Just got a pack of this and according to wyeast it should be pitched at 80-85F. This obviously goes against logical thinking and I was wondering if anyone had any experience with this sacch. And lacto blend? Brewing up a 1.064 oud bruin and didn't want a fuselly mess. Thanks!

[Klickitat Jim]

I haven't used it but based on what beers they say it is good for, it probably has mostly lacto and saison yeast, both of which do well at the higher temps. Note, IF that's what is in there.

[brewinhard]

Yeah, I have been reading lots of threads on it and wyeast said that the sacch strain ferments cleanly even at those elevated temps. They do mention it could even make an interesting saison. Looking forward to trying it out but still contemplating the pitching temps.
Jim, have you tried the da bom yet?

[Klickitat Jim]

I have not. Only roesalare and straight lacto 5335 with a secondary sac yeast.

[brewinhard]

Has the lacto batch gotten sour enough for you yet?

[Klickitat Jim]

Maybe. Its been weird. I followed Caudill's NHC presentation. I did a 2L starter for a week. Decanted and pitched the lacto at 95º for 8 days, chilled to 68 and pitched NW Ale. Two days after pitching the ale it was at 1.012 from the original 1.052. It smelled sour, saddly I dumped the sample before tasting. Ph was at or below 4 using colorphast strips. Its still working and only been a total of 15 days. I'll let ya know.

By the way, im shooting for something to meetvthe new BJCP catagory of American Mixed Fermentation. Its not a berliner.