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 > Starter with Roselare?
Reply
 
LinkBack Thread Tools
Old 08-03-2009, 08:28 PM   #21
sundowner
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Walk About Creek
Posts: 221
Liked 5 Times on 3 Posts
Likes Given: 3

Default

Quote:
Originally Posted by tprokop View Post
I rack after only about a week for my flemish reds, as Wild Brews suggests getting Reds off of the trub for bulk aging
Jeff actually recommends leaving it until visible signs of fermentation have finished. That's much longer than a week.
__________________

A person who knows everything, knows nothing...

sundowner is offline
 
Reply With Quote Quick reply to this message
Old 08-04-2009, 11:40 PM   #22
Munsoned
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: DC Metro
Posts: 642
Liked 1 Times on 1 Posts

Default

I just pitched my Roselare blend last weekend on my Flanders Red. I asked Wyeast about using a starter--they specifically told me "no." Of course, I can't help but meddle--so, I added maybe half a pack of dry, non-rehydrated Notty when I pitched the Roselare pack, just to help the primary stage Sacc. fermentation along. I'm sure it wasn't necessary, but I figured "what the hell." I'm not exactly a stickler for the rules or BJCP guidelines for that matter...

__________________

___________________________
“While the rest of the species is descended from apes, redheads are descended from cats.” - Mark Twain

Munsoned is offline
 
Reply With Quote Quick reply to this message
Old 08-05-2009, 02:31 AM   #23
claphamsa
Professional Jezter PWNZR
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
claphamsa's Avatar
Recipes 
 
Join Date: Dec 2007
Location: TK PK
Posts: 4,937
Liked 28 Times on 24 Posts
Likes Given: 1

Default

dc metro? nice avatar too

__________________

I collect magnetic bottle openers... so if you see something nice......

claphamsa on untappd

claphamsa is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2011, 05:32 PM   #24
tannnick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 101
Liked 1 Times on 1 Posts

Default

I am going to revive this old thread. If I want to use Roselare all the way through, but I also want to add blackberries, when would be the best time to add blackberries to a flemish brown?

I was thinking about primary normal with Abbey yeast, then transfer when done and add the blackberries and the roselare and let it sit for 6-8 months. Then I was going to transfer over and put on oak chips for 6 months. What do yall think about this? Thanks.

__________________

Cherry Street Brewing Cooperative
www.facebook.com/TannersVickery

tannnick is offline
 
Reply With Quote Quick reply to this message
Old 07-20-2011, 06:35 PM   #25
weremichael
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 256
Liked 16 Times on 12 Posts
Likes Given: 22

Default

I have made successful flemish brews with the roeselare blend by pitching it directly into the primary and waiting about a month and transferring to secondary (with boiled oak cubes) and letting it sit for about seven months. I would then put in your fruit after seven months to a year. I've also made some very, very sour beers on the old dregs of the flemish brews.

The only time you should primary with a sacc strain is if you are going to age your beer in a barrel.

__________________
weremichael is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2011, 01:39 AM   #26
tannnick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 101
Liked 1 Times on 1 Posts

Default

Thanks for your response. I did that today and am looking forward to it.

__________________

Cherry Street Brewing Cooperative
www.facebook.com/TannersVickery

tannnick is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2011, 01:54 AM   #27
emjay
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
emjay's Avatar
Recipes 
 
Join Date: Jan 2011
Location: Toronto, Ontario
Posts: 12,701
Liked 1714 Times on 1602 Posts
Likes Given: 1

Default

Quote:
Originally Posted by weremichael
The only time you should primary with a sacc strain is if you are going to age your beer in a barrel.
Why do you say this?
__________________
emjay is offline
 
Reply With Quote Quick reply to this message
Old 07-22-2011, 02:16 PM   #28
weremichael
Feedback Score: 1 reviews
Recipes 
 
Join Date: Feb 2006
Posts: 256
Liked 16 Times on 12 Posts
Likes Given: 22

Default

Quote:
Originally Posted by emjay View Post
Why do you say this?
This is based off of what I have learned from Russian River and Jolly Pumpkin. The primary in steel is with sacc. and then they put their sours into barrels. Well cared for barrels allow o2 into the process and have a very healthy supply of bugs, which makes the beers funkier. If they didn't do the sacc. primary, the beers would be too funky.

When fermenting in a glass/plastic carboy, the o2 intake is so low that the sacc. primary is an unnecessary step. All the sacc. that you need for fermentation is in the Roeselare blend. Also, if you did ferment with a sacc. strain first, it would not leave enough sugars for the bugs to make the beer funky.
__________________

Reason: grammar
weremichael is offline
 
Reply With Quote Quick reply to this message
Old 07-27-2011, 04:47 AM   #29
Waylit
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 107
Liked 1 Times on 1 Posts
Likes Given: 1

Default O2 With Roselare?

Should I oxygenate my wort when pitching Roselare as my primary yeast?

__________________
Waylit is offline
 
Reply With Quote Quick reply to this message
Old 07-28-2011, 03:16 AM   #30
dcHokie
HBT_SUPPORTER.png
Feedback Score: 1 reviews
 
dcHokie's Avatar
Recipes 
 
Join Date: Mar 2010
Location: Washington, DC
Posts: 1,695
Liked 242 Times on 186 Posts
Likes Given: 186

Default

Quote:
Originally Posted by weremichael View Post
This is based off of what I have learned from Russian River and Jolly Pumpkin. The primary in steel is with sacc. and then they put their sours into barrels. Well cared for barrels allow o2 into the process and have a very healthy supply of bugs, which makes the beers funkier. If they didn't do the sacc. primary, the beers would be too funky.

When fermenting in a glass/plastic carboy, the o2 intake is so low that the sacc. primary is an unnecessary step. All the sacc. that you need for fermentation is in the Roeselare blend. Also, if you did ferment with a sacc. strain first, it would not leave enough sugars for the bugs to make the beer funky.
To clarify, you are referring to Roselare specifically, since its a blend including sacch (& lacto, pedio, brett, sherry, etc), correct?
__________________

Aging: Sour Solera, Flemish Gold, Repas du Matin Sour Table Beer, Flanders Red, Anejo Rum Sour, Brett Brown, Sour blonde, Funky Barleywine Barrel, Sour Rye Whiskey Barrel
Bottled: Cherry Oud Bruin, Le Batard Solera, Sour Stout, Wild Ale, Brett Belgian Rye Stout, Berliner Weisse, FlandersPale, Brett Old Ale, Funky Fig Saison, Mango BGSA, Rapture RIS, Brett Saison
dcHokie 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 Roselare blend available? mattyp1214 Lambic & Wild Brewing 3 08-25-2009 08:08 PM
Funky Roselare Pellicle beeraroundtown Lambic & Wild Brewing 6 08-05-2009 03:09 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
Wyeast Roselare Smack Pack not inflating Jsta Porter Lambic & Wild Brewing 14 05-15-2009 01:43 PM



Newest Threads

LATEST SPONSOR DEALS