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Old 06-15-2012, 10:47 AM   #1
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Default Roeselare 'explosion'

Brewing my first sour and followed JZ brewing classic styles recipe for the flanders red. I pitched the Wyeast Roeselare straight into the Better Bottle with no clean yeast fermentation beforehand.
I have my carboy sitting in my basement at 62F and sometime between 24 and 48 hours after pitching I found the stopper blown off and about a good pint of yeast all around the bottle.
I didn't expect this from the Roeselare and am wondering if others have seen this?



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Old 06-15-2012, 10:59 AM   #2
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oh yea rosalare will give you a good strong primary fermentation. in a few weeks just rack to a secondary.

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Old 06-15-2012, 10:59 AM   #3
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I just pitched it for first time on Saturday. I ferment in my kettle, so no stopper blown out, but it was an active initial fermentation. Very similar to a batch with WLP550 I recently did. I transferred it to secondary after only 4 days. Under the ropey yeast on top, the beer was very clear below.

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Old 06-15-2012, 02:38 PM   #4
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yes - the primary was up to the neck in a six gallon for me. Very vigorous.

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Old 06-15-2012, 02:40 PM   #5
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There's a sacc strain in there and it's going to ferment just like it would in any other beer.

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Old 06-15-2012, 02:43 PM   #6
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Yeah I caught mine just in time as it was starting to push up through the airlock. I removed the bung and just left it open for a couple days until fermentation slowed. Second batch did the same thing.

FWIW, I haven't racked off the Roeselare and the flavor of the 8 month old batch is amazing (no autolysis off-flavors), so based on my experience you don't have to rack to secondary.

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Old 06-15-2012, 02:44 PM   #7
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I've brewed with roeselare 4 times and never needed a blowoff. Chaos!

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Old 06-15-2012, 08:52 PM   #8
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if you use temperature control this is less likely to happen. most do not because the brett is gonna clear up any off flavors a high ferm temp is going to leave. i find even early though that the sacc strain in rosalare likes a pretty hot fermentation

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Old 06-15-2012, 10:42 PM   #9
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For my previous perusing of the boards on sours, I don't remember any talk of a vigorous fermentation although yeast is part of Roeselare mix, so I definitely made the mistake of 'assuming' I wouldn't need any special precautions, especially at such a cool temperature. If I do rack to a secondary (other beers I don't secondary) I will top off with some pre-boiled water.

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Old 06-16-2012, 12:11 AM   #10
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cooler temps may keep in check, but i could definitely see warmer needing a blowoff. i could use one too...

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