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Old 01-22-2009, 05:52 PM   #11
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I'd like to do the later and get something more sour like Rodenbach's Grand Cru. If I want to do that route, simply pitch the Roselare in the primary after it cools, right? If I use this method, can I still follow the fermenting schedule in the Gilda recipe? (30 days in Primary, 1 year in Secondary, and 180 days in Tertiary on the oak), or should it be something different?

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Old 01-22-2009, 06:22 PM   #12
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Read Jeff Sparrow's "Wild Brews". The best book on brewing sour beer.

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Old 01-22-2009, 06:35 PM   #13
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FYI on the Roeselare....I believe it was a VSS release and most likely not be available anymore. There are other options for you though.

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Old 01-22-2009, 06:45 PM   #14
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Originally Posted by Kilted Brewer View Post
FYI on the Roeselare....I believe it was a VSS release and most likely not be available anymore. There are other options for you though.

I believe they will be releasing it again in April. I remember seeing something to that effect. There's always bottle-harvesting!

I'm emailing Wyeast to see if I can get confirmation.
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Old 01-22-2009, 06:58 PM   #15
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I fermented on straight US-05 for one week to an FG of about 1.013, filled a wine barrel and pitched a 5 gallon starter of lambic blend. Eleven months later it was at 1.000 and tasting mighty fine.

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Old 01-22-2009, 08:34 PM   #16
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So if the Roeselare isn't available, which strain should I use that will give me relatively the same level of sourness?

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Old 01-22-2009, 08:49 PM   #17
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I fermented on straight US-05 for one week to an FG of about 1.013, filled a wine barrel and pitched a 5 gallon starter of lambic blend. Eleven months later it was at 1.000 and tasting mighty fine.
5 gallon starter, was this a group brew?
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Old 01-23-2009, 12:50 AM   #18
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yeah, in a 60 gallon wine barrel.

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Old 01-23-2009, 11:53 AM   #19
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So if the Roeselare isn't available, which strain should I use that will give me relatively the same level of sourness?
Any blend that says "Lambic blend" will work. You could also use a mix of the wyeast 5112 (belgian brett strain) and 5335 (Lactobacillus).
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Old 01-23-2009, 02:34 PM   #20
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Quote:
Originally Posted by cmdrico7812 View Post
I'd like to do the later and get something more sour like Rodenbach's Grand Cru. If I want to do that route, simply pitch the Roselare in the primary after it cools, right? If I use this method, can I still follow the fermenting schedule in the Gilda recipe? (30 days in Primary, 1 year in Secondary, and 180 days in Tertiary on the oak), or should it be something different?
Not sure what schedule you should use however I decided to use a 6gal better bottle for a primary and pitched the Lambic blend (Roselare) with oak cubes on brew day after cooling. I will leave it in that container until the pellicle falls, then bottle.

One motivation of mine was to keep the bugs contained to limited equipment as much as possible. However if this tastes halfway decent at bottling I will probably try to reuse the yeast and bugs in another similar brew right away.

As for the yeast, I believe it will be released again this spring for a limited time. Or you can use a Lambic blend. The Lambic blends contain a similar blend of bugs but I believe the yeast is a different strain.

Craig
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