BigBill

Recipes 

I've been souring a couple of gallons of some of my batches using the dregs of commercial beer. Usually I will sour 1G with nothing added and then another with fruit added. To date I only have used brett. I've got a bottle of La Roija and i just realized that this contains Roeselare and not brett. Which would be better to use sour a Hefe? Is it Brett because Roeselare takes too long?

ReverseApacheMaster

Recipes 

Brett doesn't sour on its own.

Did you see the nearly identical, active thread on this topic?

BigBill

Recipes 

Sorry about that I am a few days behind reading the forum.