Originally Posted by joshrosborne
Roeselare already has a Belgian sacch strain in the mix, so you'd just be wasting yeast if you used the WLP550.
This isn't necessarily true. If you pitch the WLP550 before
you pitch the WY3763, then you'll get a much more mellow sourness. If you pitch only WY3763, then you'll get a more pronounced sourness.
It's up to the brewer, really.
BJCP National Beer JudgeOn deck:
German Pilsner, CAP, Golden StrongFermenting: MOVINGSouring:
#32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders BrownConditioning:
#38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy CiderDrinkin': #16 Lambic 1.0 (Drunk Monk BOS)
, #84 Fall Cider