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Old 09-17-2012, 02:14 PM   #11
Azurecybe
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My lhbs has 2 vials on order for me. Im doing 2 versions of the bcs Flanders red as soon as i can free some fermenter space.

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Old 09-20-2012, 06:46 PM   #12
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Just an FYI for anyone planning on using this blend, I pitched it into a Flanders Brown I brewed on Sunday. I commented in TopherM's thread as well, but this thing is generating a lot more sulfur than I've ever experienced with any other yeast. That combined with some funky aromas results in a pretty odd smelling fermentation...at least for the first few days. I started out and am currently fermenting at 71F.

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Old 09-25-2012, 07:33 PM   #13
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Well, let's hope that dissipates with the large amount of time we have with this type of beer.

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Old 09-25-2012, 09:05 PM   #14
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Quote:
Originally Posted by AmandaK
Well, let's hope that dissipates with the large amount of time we have with this type of beer.
Yep, just an update, most of the sulfur smell is already gone.
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Old 09-28-2012, 11:05 PM   #15
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Quote:
Originally Posted by AmandaK View Post
I'm thinking about maybe doing 10 gallons of Flanders Red/Brown and doing a side by side with Roeselare...
Doing this right now; poured them both in 7 days ago along with an ounce of oak in each. Should be interesting in a year.
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Old 10-01-2012, 10:12 PM   #16
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Just grabbed the last 2 vials from Williams Brewing. Looking forward to trying this against the Wyeast Roeselare. Not sure how I missed the release of this one, but I'm really looking forward to it!

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Old 10-07-2012, 03:54 PM   #17
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We have funky pellicle!!



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Old 10-31-2012, 10:03 PM   #18
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My two beers are fermenting away now. I brewed a Flanders Red and an Oud Bruin. There was about a 3 day lag on the yeast before I saw any real action. No starter of course, there's no reason to mess with the blend after all.

The Oud Bruin (1.068 OG) did have a day or so of blow-off so the Sacc strain in this blend is a top cropper for certain. They are both going to sit in primary for a year.

This post will be resurrected in about a year to see how everything turned out.

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Old 11-01-2012, 02:05 PM   #19
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Gah, I'm so jealous of you guys right now! Due to an upcoming move, I can't brew... and I have all the ingredients!

Looks like this batch is slated for the day after Thanksgiving in my parent's driveway (my annual sour beer brewing day):
For 10 gallons:
22# Rahr 2-row
2# C40
3# Vienna
0.25# Carafa III
22 IBU-ish
US-05 for 10 gallons, then split with WLP 665 & WY3763 - one vial and one smack pack for each 5 gallons.
No dregs - a break from my usual procedure.

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Old 11-01-2012, 05:08 PM   #20
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Amanda K, I like that recipe. Looks deceptively simple, but should be awesome.

Do you use an infusion mash? If so what temp etc?

Here's my Oud Bruin recipe.

http://beersmithrecipes.com/viewreci...n-de-provision

and the Flanders Red.

http://beersmithrecipes.com/viewreci...d-modern-malts

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