Anyone ever use the Wyeast Roeselare blend to do a Berliner Weisse?
I have 3 gallons of beer fermenting now, which came from the second runnings of a wit I brewed Sunday. Pitched WLP011 Euro ale yeast. When the Euro ale stops, I have a few options for souring, but I don't have any pure lacto on hand. I'm leaning towards pitching an old pack of Roeselare and fermenting very warm (mid 80s) to get the acid bugs excited for a few weeks/months. Once it's sour enough, keg, chill and serve.
I'm guessing Brett will start to take over after a month or so. A little Brett character is fine, but I don't want this to turn into a Flemish Pale or something, which is why I'd cut off the fermentation (as best I can) after about a month. However, I also don't want this to taste like an un-finished wild ale.. I would love to hear the results of using Roeselare strickly for souring.