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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Advice on pitching Roselare
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Old 12-30-2012, 05:58 AM   #1
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Default Advice on pitching Roselare

I've done a number of sours, but up to now I have fermented with a Belgian yeast and then added a bug mix (dregs from bottles, and cakes) to secondary.

I have a pak of Roselare that I plan to pitch into fresh wort next weekend. Any suggestions on what I should do?

- Should I aerate. Less O2 will help Lacto, and slow the sacc.
- Should I delay aeration?
- No aeration, and just add a drop of olive oil to provide sterols for the yeast?

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Old 12-30-2012, 03:01 PM   #2
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no aerate just pitch is what I have done

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Old 12-31-2012, 04:56 AM   #3
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I aerated. (Shook a bit)

Pretty active fermentation so you might need a blow off tube.

Good luck.

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Old 01-02-2013, 04:52 AM   #4
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I'm about to brew with Roeselare as well. Planning to pitch directly into primary with no other yeast and no starter from what i've read so far. What I haven't been able to determine is if I should just leave it in the primary for a year and let the bugs dine on the yeast, or transfer to secondary for extended aging. I'm leaning toward just leaving it in the primary.
I understand traditional flanders oud bruins use a secondary.... but this is my first, so if it even comes out drinkable next year I'll be happy.

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Old 01-02-2013, 12:55 PM   #5
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Quote:
Originally Posted by pelipen View Post
I'm about to brew with Roeselare as well. Planning to pitch directly into primary with no other yeast and no starter from what i've read so far. What I haven't been able to determine is if I should just leave it in the primary for a year and let the bugs dine on the yeast, or transfer to secondary for extended aging. I'm leaning toward just leaving it in the primary.
I understand traditional flanders oud bruins use a secondary.... but this is my first, so if it even comes out drinkable next year I'll be happy.
It's up to you. If you leave it in primary it will be funkier.
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Old 01-02-2013, 02:47 PM   #6
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Quote:
Originally Posted by pelipen View Post
I'm about to brew with Roeselare as well. Planning to pitch directly into primary with no other yeast and no starter from what i've read so far. What I haven't been able to determine is if I should just leave it in the primary for a year and let the bugs dine on the yeast, or transfer to secondary for extended aging. I'm leaning toward just leaving it in the primary.
I understand traditional flanders oud bruins use a secondary.... but this is my first, so if it even comes out drinkable next year I'll be happy.
points for spelling roeselare right, you have joined the hbt correct minority! i have a red ale w/ roeselare that is just over 6 months old, but started with neutral ale yeast. but i split it into 3 containers to age; 1 got the yeast cake, 1 got no yeast cake, and 1 i aerated the hell out of and left headspace. unfortunately i'm just not ready to sample them quite yet but i'll report back at some point!
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Old 01-02-2013, 03:19 PM   #7
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I always pitch some healthy brewer’s yeast along with bug blends. Perfectly fresh you'd be fine with Roeselare alone, but I had an awful first batch when a pack of Wyeast Lambic Blend took four days to start fermenting. At least have some other yeast on hand to pitch if you don't see activity in a day or two.

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Old 01-02-2013, 05:26 PM   #8
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I don't mind funk, but i don't want too much barnyard earthy funk. I'd like more of the sour notes to come through, but not be overly sour. I may just have to brew up a large batch and split it doing one each way. Long time to wait to figure out which one was right for my palate though.

Seems like all three options the OP outlined are likely to produce good results, just different profiles. Combined with secondary or not, and pitch in secondary vs primary... 27 possible different approaches. Guess you've got to just jump in and set the needle, then adjust one way or the other.... a year later.

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Old 01-05-2013, 03:43 AM   #9
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My plan is to go with the third option:

- No aeration (but will not actively avoid splashing) + a drop of olive oil.

If anyone thinks I am doing something stupid, let me know. I'm brewing Sunday; my better half is out of the house then.

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Old 01-06-2013, 05:17 AM   #10
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Why the olive oil? Somebody has to ask...

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