rexbanner

Recipes 

I've brewed four sour beers that all turned out well. Two were fast sour browns w/lacto and brett, the other two were sour pale ales w/Supplication and Jolly Pumpkin dregs and were delicious.

Now that I'm done moving, I started another sour beer project. A three gallon sour pale ale using Roselare. I also pitched some Spontanale and Monk's Cafe dregs. I racked the beer to secondary after a month or so in primary. No pellicle but the beer is super "sick" (i.e. protein strands from pedio) and it had the consistency of syrup. Pretty neat stuff.

I drank some anyways even though it was like mucus. It tasted fine but it was a far cry from the previous sour pales I've made. Not much sourness at all, no real brett flavor, just really bland. In contrast my previous sour pales using RR and JP dregs were super funky and delicious after a month, and only got better.

Is it common knowledge that Roselare is fairly lackluster? I put another five gallons of wort onto the cake and plan on repitching the cake one more time. I know these beers take a year to be ready but the RR and JP bugs seem to be way more aggressive.

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Waiting:
Warden's Lament (Sour tripel)
Nature's Warden (hoppy brown ale w/juniper berries)
Natures Wrath (Brett tripel IPA)

On tap:
Seek Truth (Pear brandy barrel-aged tripel)
Hopsail Belgian single
Summer Night (Dark raspberry saison)

MrOrange

Recipes 

From my experience JP dregs work SUPER fast, not sure about the RR dregs since they don't sell it around here. My guess is that it is just a young beer at this point since you said it's only been in primary for a month. Give it some time and see where it goes these beers can take quite a while to develop certain flavors. I have heard that reusing the Roselare yeast cake will result in a beer with more acidity each time it is reused.

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If God wanted us to filter our beer, he wouldn't have given us livers

jamest22

Recipes 

I have a Roselare Flanders Red that has been in secondary for 15 months. It did not begin to show signs of sourness/acidity until about 11 months in. A first gen pitch of Roselare is very slow working in the sourness and funk department.

Even Wyeast acknowledges that it may take up to 18 months for full acidity to develop. http://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=194

rexbanner

Recipes 

Lame...now if only I could get my hands on another bottle of Supplication. Impossible here, sadly.

__________________
Waiting:
Warden's Lament (Sour tripel)
Nature's Warden (hoppy brown ale w/juniper berries)
Natures Wrath (Brett tripel IPA)

On tap:
Seek Truth (Pear brandy barrel-aged tripel)
Hopsail Belgian single
Summer Night (Dark raspberry saison)

jonthebrewer

Recipes 

Also I'm almost positive Monks Cafe is pasteurized. I'd use different dregs next time. Everyone raves about the JP dregs being super quick though so I'm a little surprised you have no sourness yet. It'll come, just be patient. Pedio tends to go through sick phases so you're probably in the middle of one.

Calder

Recipes 

I have grown up the dregs of Monks Cafe successfully. I made a complete sour out of it; both sacc and souring bugs came thru.

jonthebrewer

Recipes 

Good to know about the Monks Cafe. I read a few posts stating otherwise but you're right it's listed in the mad fermentationists bottle list of viable dregs. My bad.

AmandaK

Recipes 

Roeselare isn't lackluster - it just takes tttttiiiiimmmmmmmeeeee to get amazing!

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock

rexbanner

Recipes 

Well I want my beer now! Maybe I shouldn't brew sours then...ehh, it'll be a year from now soon enough.

I like my sour pales super super funky though, I care more about that than the acidity. I hope that some brett character develops in the coming months.

__________________
Waiting:
Warden's Lament (Sour tripel)
Nature's Warden (hoppy brown ale w/juniper berries)
Natures Wrath (Brett tripel IPA)

On tap:
Seek Truth (Pear brandy barrel-aged tripel)
Hopsail Belgian single
Summer Night (Dark raspberry saison)

AmandaK

Recipes 

If that's the case, you should try out WY3728 - Lambic Blend. That'll get ya some funk... in 18 months.

__________________
BJCP Certified Beer Judge
On deck: Dopplebock, Pliny, Munich Helles, Big Brew Day CAP
Fermenting: #69 Nelson Saison, #72 3711 Cider Two, #76 West Coast Bitter
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #67 Schwarzbier, #70 3711 Cider, #71 Kolsch
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #52 Rye Saison, #56 Saison-Brett, #57 BGSA, GUEUZE!, #65 Maibock