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Old 03-06-2014, 08:54 PM   #1
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Default No activity seen from Roeselare pitch

First time using Roeselare.

I pitched two smack packs of Wyeast Roeselare blend into 4.5 gallons of a 1030 beer (OG was 1067 and primary fermentation was done with Wyeast 1056). Didn't do a starter for the Roeselare.
I am seeing zero activity after almost five days. No airlock activity, nothing. I know this yeast needs 6+ months to finish out. But is it this normal to see no activity at all now?

Regarding temperature, I know Roeselare has a temp range of 65-85F. Batch was 68 when I pitched in the Roeselare (which I had at that temp too). I have gradually raised the temp into the upper range over this five day period (fermwrap on glass carboy). My thinking is to give the lacto in there the warmer temp it likes. Any thoughts on this approach?



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Old 03-06-2014, 09:01 PM   #2
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Mine took Sunday to Wednesday to show activity. One pack into 1.052 wort.


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Old 03-06-2014, 11:56 PM   #3
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How old are the packs? You can add some yeast if you are really worried. Belgians work well with Roeselare.

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Old 03-07-2014, 02:09 AM   #4
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At 5 days I think I would pitch some regular sacc (Belgian if you have it), to make sure the brett doesn't becone the prinary fermenter.

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Old 03-07-2014, 02:10 AM   #5
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Default No activity seen from Roeselare pitch

Sounds normal, you pitched after fermenting with 1056, so the sac in the rose won't have anything to go on, just the bugs and Brett. That will get going with time


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Old 03-07-2014, 05:41 AM   #6
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Oh, I missed that it wasn't the primary fermenting strain. Everything is fine then.

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Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
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Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

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Old 03-07-2014, 10:28 AM   #7
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Thanks for the feedback.


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Old 03-27-2014, 12:04 AM   #8
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Just wanted to loop back on this in case others will benefit. Seeing the beginnings of a pellicle today, 3 weeks in.


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Old 03-31-2014, 05:27 PM   #9
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Awesome, sounds like you are on your way to a great sour.

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Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

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