Originally Posted by jah777
Nice. I just brewed an Oude Bruin a couple of weeks ago and pitched one pack of Roselare. I intend to keep it in primary until it reaches the desired level of sourness, whether that is at 3 months or 18 months.
I just brewed the AG Nothernnbrewer Oude Bruin recipe and pitched Roaelare directly from a smack pack. Trying to keep the temp around 70. My plan is around 2 months in the primary. Advice seems to vary on when to secondary. ai am not sure how to judge sourness level. I have had several Berliner Weisse varieties in Berlin, but never a Oude Bruin. Can anyone compare the sourness levels of the two?