Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Starter with Roselare?
Reply
 
LinkBack Thread Tools
Old 07-23-2012, 05:05 PM   #31
jhimstedt
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Waco, Texas
Posts: 11
Default

Just to reiterate what has been stated above, if reusing the cake without adding more bugs or sacc gets even better results than the first use, then making a starter doesn't seem like it can hurt at all. Am I missing something?

__________________
jhimstedt is offline
 
Reply With Quote Quick reply to this message
Old 07-23-2012, 05:10 PM   #32
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,270
Liked 2663 Times on 2074 Posts
Likes Given: 304

Default

I don't think it's necessary. I recently brewed a split batch 10 gallons total. I was having a rare moment of cheapskate-ness and only bought one (very fresh) pack. I had a large starter of Belgian yeast ready to go, but I split the pack of Roeselare between the two buckets a day before I pitched the big yeast. I had krausen overnight. Now, 3 months later, both the buckets look like this.

image-215325378.jpg  
__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 07-24-2012, 03:15 PM   #33
moti_mo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Denver, CO
Posts: 561
Liked 31 Times on 25 Posts

Default

Quote:
Originally Posted by jhimstedt View Post
Just to reiterate what has been stated above, if reusing the cake without adding more bugs or sacc gets even better results than the first use, then making a started doesn't seem like it can hurt at all. Am I missing something?
I'm on gen 3 of my Roeselare yeast. Gen 1 produced a fantastic oud bruin that is in month 9 right now. Gen 2 produced a berlinerweisse that took only 1 month to taste nice and sour. Gen 3 went into a pilsner malt based sour that was very sour after only 1 month, and I plan on giving it another 5 months on the cake before adding some fruit to age for another few months.

So the bugs get more and more effective with each pitch. All depends on what you're going for.
__________________
moti_mo is offline
 
Reply With Quote Quick reply to this message
Old 07-24-2012, 08:44 PM   #34
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,026
Liked 100 Times on 84 Posts
Likes Given: 44

Default

Quote:
Originally Posted by moti_mo

I'm on gen 3 of my Roeselare yeast. Gen 1 produced a fantastic oud bruin that is in month 9 right now. Gen 2 produced a berlinerweisse that took only 1 month to taste nice and sour. Gen 3 went into a pilsner malt based sour that was very sour after only 1 month, and I plan on giving it another 5 months on the cake before adding some fruit to age for another few months.

So the bugs get more and more effective with each pitch. All depends on what you're going for.
How long has each generation been working for? The full aging time, or are you racking to secondary and reusing it after a month or two? I'm trying to get a handle on how quickly the bugs and Brett dominate.
__________________

Looking for a way to give and receive beer feedback using online BJCP score sheets?
Check out - http://onlinebeerscores.com/ and my blog at http://onlinebeerscores.com/blog

CadillacAndy is offline
 
Reply With Quote Quick reply to this message
Old 07-24-2012, 09:06 PM   #35
moti_mo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Denver, CO
Posts: 561
Liked 31 Times on 25 Posts

Default

Quote:
Originally Posted by cadillacandy View Post
How long has each generation been working for? The full aging time, or are you racking to secondary and reusing it after a month or two? I'm trying to get a handle on how quickly the bugs and Brett dominate.
The oud bruin was aged in primary on the yeast/bacteria cake for 6 months before transferring to secondary. I then put the berlinerweisse onto the oud bruin cake immediately, and this aged for one month before bottling. I then put the most recent sour onto this yeast cake, and its been going for about two months. I plan to let it go to six months before transferring to secondary with fruit. Not sure if I'm going to push it one more generation, I'll probably wait and see if this third batch has gotten ridiculously sour by six months.
__________________
moti_mo is offline
 
Reply With Quote Quick reply to this message
Old 07-24-2012, 09:17 PM   #36
CadillacAndy
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CadillacAndy's Avatar
Recipes 
 
Join Date: Oct 2011
Location: Pittsburgh, PA
Posts: 1,026
Liked 100 Times on 84 Posts
Likes Given: 44

Default

Quote:
Originally Posted by moti_mo

The oud bruin was aged in primary on the yeast/bacteria cake for 6 months before transferring to secondary. I then put the berlinerweisse onto the oud bruin cake immediately, and this aged for one month before bottling. I then put the most recent sour onto this yeast cake, and its been going for about two months. I plan to let it go to six months before transferring to secondary with fruit. Not sure if I'm going to push it one more generation, I'll probably wait and see if this third batch has gotten ridiculously sour by six months.
Thanks! Much appreciated.
__________________

Looking for a way to give and receive beer feedback using online BJCP score sheets?
Check out - http://onlinebeerscores.com/ and my blog at http://onlinebeerscores.com/blog

CadillacAndy 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 07:08 PM
Funky Roselare Pellicle beeraroundtown Lambic & Wild Brewing 6 08-05-2009 02:09 PM
Roselare Blend Brandon O Lambic & Wild Brewing 13 06-13-2009 04:12 PM
Roselare blend question derekm Lambic & Wild Brewing 2 06-12-2009 02:52 PM
Wyeast Roselare Smack Pack not inflating Jsta Porter Lambic & Wild Brewing 14 05-15-2009 12:43 PM