Happy HolidaySs Giveaway - Winners Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Roselare yeast blend question
Reply
 
LinkBack Thread Tools
Old 08-26-2012, 01:05 PM   #1
rcsoccer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Townsville, QLD, Australia
Posts: 182
Liked 3 Times on 3 Posts

Default Roselare yeast blend question

Does anyone know what Brett strains are in the Wyeast Roselare blend? I just did a turbid mash and pitched a pack of this. Just wondering if I should expect tart cherry, horseblanket, tropical fruit, or all of the above from the Brett strains.

Also, the fermenter bubbled once every 3-4 seconds for a couple of days and now it's stopped. It was a 1.062 OG beer, but the turbid mash should give it a ton of dextrins for the bugs to chew on. Just wondering if this kind of activity is the norm. I know I need to just put it in a closet and wait for 18 months, but I was just wondering.

Cheers!

__________________

Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
- Dave Barry

rcsoccer is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2012, 01:50 PM   #2
passedpawn
Waste Allocation Load Lifter - Earth Class
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
passedpawn's Avatar
Recipes 
 
Join Date: Apr 2009
Location: ☼ Clearwater, FL ☼
Posts: 19,832
Liked 3686 Times on 2270 Posts
Likes Given: 3188

Default

I got a real krasuen and a very active fermentation from my Roeselare. It was raging in 24 hours, and that was with a direct pitch from the pouch. Yeast was exactly 2 months old (date on pouch). Here's a copy/paste of the fermentation notes from my first Flanders Red:

Brewed on 19DEC10
OG = 1.068 (for 5 gallons). Will add more water after krausen falls to get back to about 5.5 or 5.75.
Yeast date: 20OCT10.

Placed in cabinet, temp = 69F.

[20DEC] Fermentation in full stride - added blowoff
[21dec] still fermenting hard. slight blowoff, with foam in tube.
[22dec] replaced blowoff with airlock. Initial fermentation over.
Very tart for sure. I add tart cherries to my sour beers (reds and browns), so I'm not sure how much of that was the yeast and how much from my fruit. I had a glass of my brown last night (from a keg!). Fantastic. This yeast is a big win.

The brown I had last night was third generation Roeselare. I know the ratio of the yeast and bacteria change over the course of several fermentations, but I'm here to tell you that it still produces a righteously good sour beer. I'm calling it quits at 3 though. I'll start fresh on the next one.
__________________
Am I Insane or do I really see Heaven in Your Eyes?
passedpawn is offline
 
Reply With Quote Quick reply to this message
Old 08-26-2012, 10:18 PM   #3
heywatchthis
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: lexington, Kentucky
Posts: 235
Liked 1 Times on 1 Posts
Likes Given: 2

Default

The roesalare blend didn't give me a ton of horse-blanket, but it was definitely fruity. I had a very similar experience with the activity of the yeast, with no airlock activity after ~72 hours.

Also, I would start tasting at ~10 months because you need to bottle/keg when the beer is ready. The temperature where its located will influence the amount of time needed for adequate souring.

__________________
heywatchthis is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 05:56 AM   #4
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Not to hijack your thread but with rosaelare blend did you just leave it in primary the whole time or did you rack it to secondary at any point ?

__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 06:46 AM   #5
rcsoccer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Townsville, QLD, Australia
Posts: 182
Liked 3 Times on 3 Posts

Default

I just brewed the batch about a month ago, so I'm not really sure what I'm going to do. I'm looking at getting a used wine/bourbon/rum barrel and aging a blend of beers in that for about 18 months. If I find a barrel, I will transfer it and pitch some more wort over the yeast cake. If I don't find a barrel, I'm going to leave it in primary for about a year before doing anything with it.

I emailed Wyeast and they actually told me what Brettanomyces species were in this blend. B. lambicus and B. bruxellensis. Which makes sense because those are the only ones that they have....

Cheers!

__________________

Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
- Dave Barry

rcsoccer is offline
 
Reply With Quote Quick reply to this message
Old 10-03-2012, 05:54 PM   #6
Almighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Diego, CA
Posts: 418
Liked 22 Times on 15 Posts

Default

To answer the original question about Brett strain. From my several years if experience, I'm pretty sure it is the Wyeast Brett L which gives off an amazing sour pie cherry flavor. Works so well in Flanders type beers.

__________________
Almighty is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:18 PM   #7
BrewNow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Philadelphia Suburbs
Posts: 181
Default

Quote:
Originally Posted by Aschecte View Post
Not to hijack your thread but with rosaelare blend did you just leave it in primary the whole time or did you rack it to secondary at any point ?
I've gone both ways. Most recently I just pitched a smack pack into primary (no starter) and plan to leave it for the next 12 months. No experience yet with the final product because my first batch is just coming up to its 1 year birthday next month.
__________________
BrewNow is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 03:35 PM   #8
Aschecte
Brewtus Maximus
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Aschecte's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Florida, NY
Posts: 1,692
Liked 65 Times on 61 Posts
Likes Given: 39

Default

Quote:
Originally Posted by BrewNow View Post
I've gone both ways. Most recently I just pitched a smack pack into primary (no starter) and plan to leave it for the next 12 months. No experience yet with the final product because my first batch is just coming up to its 1 year birthday next month.

that's kinda what i want to do as well the less I need to transfer the happier I am. Also with both this and the Lambic blend I recieved a e-mail from wyeast saying that autolysis is not a concern with either blend. The only reason I even question it is that in wild brews Jeff Sparrow says 7 days in primary @68- 8 weeks in secondary@80 and then age up to 3 years at cellar temps.
__________________
Funky Onion Brewing est.2010
Primary-Turbid mashed Lambic
Primary-Flanders Red
Secondary-Burley whiner American barleywine
Primary-A dark German lager or a Hoppy Munich Helles
Aschecte is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 05:04 PM   #9
BryanThompson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Louisville, KY
Posts: 337
Liked 22 Times on 19 Posts
Likes Given: 11

Default

If you want your beer more sour and funky then leave it on the cake. If not you can transfer it to secondary a little after primary.

__________________

Brute Brew Works
Primary: Epic Flemish Brown(15g) waiting to go into a bourbon barrel, Brett C. Blackberry Berliner, lambic waiting for fruit
Secondary: Sour Brown Ale from Black IPA second runnings sitting on 2.5lbs. blackberries and 2.5lbs mulberries
Bottled: Traditional Mead aged on Maker's 46 soaked oak, Brett Maibock

BryanThompson is offline
 
Reply With Quote Quick reply to this message
Old 10-04-2012, 08:49 PM   #10
Almighty
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: San Diego, CA
Posts: 418
Liked 22 Times on 15 Posts

Default

I prefer to pitch the Roesalare blend along with a balanced Belgian strain. Especially for your first pitch, you probably won't get the amount of sourness you want if you pitch the Roesalare blend in secondary. I'm on my 3rd pitch over 3 yrs and I still pitch both at the same time and the beer is finally getting to the sourness level I like.

And Bryan Thompson is correct - for more funk leave it on the yeast cake. It just matters what you are going for in the end product.

__________________
Almighty is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
wyeast 3711 & Roselare blend and a ? breez7 Lambic & Wild Brewing 5 10-03-2011 04:27 AM
Roselare Blend Fermentation Temperature simcoe4life Lambic & Wild Brewing 5 06-20-2010 01:56 AM
Wyeast Roselare blend available? mattyp1214 Lambic & Wild Brewing 3 08-25-2009 08:08 PM
Roselare Blend Brandon O Lambic & Wild Brewing 13 06-13-2009 05:12 PM
Roselare blend question derekm Lambic & Wild Brewing 2 06-12-2009 03:52 PM



Newest Threads

LATEST SPONSOR DEALS