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**Brandon O** · 06-10-2009, 03:34 PM

it's available now, this is a great blend.

I just put a smack pack in some SWMBO slayer. Wanted to sour a belgian blonde for mixing purposes later on.

Tonedef131 · 06-10-2009, 03:41 PM

I am brewing 15 gallons of Flanders Red this weekend with this blend

**AnOldUR** · 06-10-2009, 03:49 PM

Quote:

Originally Posted by Brandon O

it's available now, this is a great blend.

I just put a smack pack in some SWMBO slayer. Wanted to sour a belgian blonde for mixing purposes later on.

https://www.brewmasterswarehouse.com/products/Wyeast-Labs-Roeselare-Ale-Blend-Private-Collection-3763PC-0102092

Edit:
So, I read this a day later and see that it says, " it's available now,"
not "is it available now."

ColoradoXJ13 · 06-10-2009, 03:57 PM

Anyone ever had an experience with bad flavors from this blend?

I put an English IPA onto Roeselare blend after it finished fermenting out (from about 1.065 to 1.015), its been about three months, small pellicle-like thing formed and I saw airlock activity (have not taken a gravity reading) and evidence of further fermentation, but it tastes like burnt rubber now...

**Brandon O** · 06-10-2009, 04:27 PM

i'm not suprised with an IPA.

flyangler18 · 06-10-2009, 04:39 PM

Quote:

Originally Posted by ColoradoXJ13

Anyone ever had an experience with bad flavors from this blend?

I put an English IPA onto Roeselare blend after it finished fermenting out (from about 1.065 to 1.015), its been about three months, small pellicle-like thing formed and I saw airlock activity (have not taken a gravity reading) and evidence of further fermentation, but it tastes like burnt rubber now...

An English IPA is an unusual choice for this yeast, and I suspect some of the funky flavors are a function of hop/funk interactions and the age (or lack thereof) of the beer. Three months is just barely out of the womb for the bugs in this blend.

ColoradoXJ13 · 06-10-2009, 10:44 PM

Well, it wasn't really an IPA, it was supposed to be a hoppy english pale, but I got really poor hop utilization...we'll see what happens after a year.

simcoe4life · 06-11-2009, 05:25 PM

I wouldn't use the Roselare blend with an IPA. It works really well in ales with low low IBUs. I made a Flemish Red with it in May 2008 and had a nice, sour, beer by middle of August. It fermented in a hot room of my house all summer at 77-83F. I primaried with it for 5 weeks, out of laziness. The brett took hold and the beer was awesome. I was pleasantly surprised because I thought it needed 6 months at the very least.

Also in May of 2008 I mixed the Roselare blend with Wyeast 3278 (both in primary together). A year later I've got one >>incredible<< sour beer.

Tonedef131 · 06-12-2009, 12:44 PM

Alright, like I stated before I will be brewing one of these this Sunday. But the homebrew store only had one pack of roeselare, so I am going to ferment 5 gallons of it with that in the primary and the other ten I will use a European ale strain. I will then blend these once it is time to rack off the ale strain and let them chill in a barrel for a year or so. My question is will this be enough of the bugs to sour or should I mail order another pack and pitch it when I blend them all into the barrel? I want this to be really sour, like Ommegang Rogue Grand Cru kinda sour...so I am thinking I will either get another pack of this or just buy a pack of pure pedio

One more thing, for those of you who primary fermented with the roeselare how long did it take before krausen dropped? I assume it was about the same as a regular ale fermentation since I have heard it is just a cal ale strain.

simcoe4life · 06-12-2009, 04:01 PM

>>should I mail order another pack and pitch it when I blend them all into the barrel?<<

You could do that -- you'll be increasing the same balance of microbes though. I would buy a few bottles of your favorite Krieks, save the dregs, grow up a large amount of slurry and pitch that.

What Euro strain are you using in the others? I've read that WY3522 is an excellent base beer to funk out in secondary.

>>One more thing, for those of you who primary fermented with the roeselare how long did it take before krausen dropped? I assume it was about the same as a regular ale fermentation since I have heard it is just a cal ale strain.<<

It truly varies. My 10 gallons of sour pale was primaried with it and one half of it took off SO FAST and SO CRAZY that by the second day I needed a blow off tube! No joke! One week later it was done. The other half by comparison took just under three weeks and was not as active. I have no idea why this happened.