Wyeast Roselare - Aerate Wort Before Pitching? - Page 3

jamest22 · 10-17-2011, 02:04 PM

Update. I brewed the Flanders Red yesterday. I smacked the pack of Roselare the night before brewday and by morning I was surprised to see it inflated to capacity.

I aerated the wort for 1 min with pure 02 and pitched the 1 pack of Roselare. Again I was surprised to see solid krausen form withing 12 hours of pitching.

**Sinalikesbeer** · 02-02-2012, 03:41 PM

jamest22, curious to know how this is coming along. I will be brewing Oud Bruin De Table tonight and will be using the Roselare Blend.

jamest22 · 02-02-2012, 04:12 PM

Quote:

Originally Posted by Sinalikesbeer

jamest22, curious to know how this is coming along. I will be brewing Oud Bruin De Table tonight and will be using the Roselare Blend.

The beer has been in secondary about three months now. A couple weeks ago when I checked, the gravity was at 1.019. The aroma was sweet with a little touch of sherry. The flavor was slightly caramelly sweet with a decent amount of sherry flavor. There was no sourness present in the flavor at that point.

Its sitting in a closet inside at 68-69 degrees. I'm in it for the long haul, so 1 year, 18 months whatever. I'm just leaving it alone and letting it do its thing.

**Sinalikesbeer** · 02-02-2012, 05:20 PM

Quote:

Originally Posted by jamest22

The beer has been in secondary about three months now. A couple weeks ago when I checked, the gravity was at 1.019. The aroma was sweet with a little touch of sherry. The flavor was slightly caramelly sweet with a decent amount of sherry flavor. There was no sourness present in the flavor at that point.

Its sitting in a closet inside at 68-69 degrees. I'm in it for the long haul, so 1 year, 18 months whatever. I'm just leaving it alone and letting it do its thing.

Very awesome! The wait time is a killer on this beer, but patience is a virtue, right!?

So you did decide to secondary, I have been also throwing this idea around as well, I did not want to dedicate too many carboys for sours as I use better bottles. Thinking to keep this around 70-75 to get that fruitiness out.

Let the funkiness begin

**stubbornman** · 02-02-2012, 05:34 PM

Curious if when you moved to secondary, did a pellicle form on top?

malevolent · 02-02-2012, 07:29 PM

I pitched and then shook the bucket up for about a minute. About 12 hours later the airlock was going wild.

jamest22 · 02-06-2012, 02:23 PM

Quote:

Originally Posted by stubbornman

Curious if when you moved to secondary, did a pellicle form on top?

I still don't have anything shocking. Right now there are just a couple lacto-looking bubbles sitting on top.