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Old 08-21-2013, 10:42 PM   #1
DocScott
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Default Slow start with roeselare

I brewed my first attempt at a Flanders red this weekend. Pitched one pack if wyeast roeselare on Sunday night and nothing doing yet. I've read that this yeast is a slow starter, but its been 72 hours and still nothing. I did not make a starter as per wyeasts suggestion. Beer is at 68*F right now.

Should I give it a few more days or pitch a pack of s05 I have lying around ? Thanks!

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Old 08-23-2013, 02:57 AM   #2
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Well it started up this morning. Over 80 hours after pitching. I know it was severely underpitched, I guess that just greatly increased the lag time. Ill see how it turns out in 12-18 months!

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Old 08-23-2013, 06:34 AM   #3
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I read peoples report about it being slow to start but when I used the Roeselare blend in a tart of darkness extract kit, it took off after 12 hrs and caused a massive blow off. I used a blow off tube but I didn't expect such an extreme fermentation. It had pushed the carboy bung half way out of the fermentor. I had to drain the container used to hold the blow off liquid twice.

Hope it turns out well for you. Are you planning on transferring off of the yeast cake onto a secondary?

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Old 08-23-2013, 02:18 PM   #4
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I had the same experience with roselare. My lambic has been sitting 8 months now and is slightly tart and complex. Be patient good results will follow

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Old 08-23-2013, 03:43 PM   #5
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I had the same experience with roselare. My lambic has been sitting 8 months now and is slightly tart and complex. Be patient good results will follow

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Old 08-23-2013, 05:32 PM   #6
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Quote:
Originally Posted by Brewing_on_the_Internet
Are you planning on transferring off of the yeast cake onto a secondary?
I'm still deciding. I think I will probably let it sit for around 4 months or so, then move it and put a second batch on the cake to use for blending at 16-18 months. What do you think?
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Old 08-23-2013, 07:23 PM   #7
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I'm also conflicted on what to do and looking for advice from someone who has done this before. My beer is only a month old so I can't give any input from experience but that sounds like a good plan to me. I'm thinking of also doing the same. not for blending purposes but to have something sour in the pipeline.

I've read you get a more sour end result if you leave it on the cake.

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Old 08-23-2013, 09:08 PM   #8
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Can't speak from experience on that, this is my first sour. I've read similar to what you said, and also that the 2/3/etc batch on the cake is more sour than the first.

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Old 08-23-2013, 09:59 PM   #9
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I found this in a thread about tart of darkness.

Matt Monroe - Vender from Morebeer
"Roeselare will be the only pitch that you make on the Tart of Darkness. The Bruery goes straight into bourbon barrels and pitches Roeselare. I don't believe they rack it out of the barrels until it's ready to bottle, so it's all done in one fermenter. Hope it turns out well for you!"

I'm hoping the ecy will do another release so I can try something new and leave this on the cake for the whole duration.

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Old 08-23-2013, 10:59 PM   #10
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I have a Roeselare packet with a manufacture date of late March 2013. Being 5mo old, think I should pitch 05 along with it for a 1.067 Brown ale?

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