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Old 01-26-2009, 08:38 PM   #21
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Thanks for this. How long does it take for the pellicle to fall? How does a pellicle differ from a kreusen?

+1 for limiting the amount of contact with your equipment. That makes sense.

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Old 01-26-2009, 08:53 PM   #22
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Thanks for this. How long does it take for the pellicle to fall? How does a pellicle differ from a kreusen?

+1 for limiting the amount of contact with your equipment. That makes sense.
Mine is still holding up at about 7 months. Reports are anywhere from 4 months to a year. At least one person made a lambic in 2 months.

Pellicles are more solid looking instead of foamy. Much less gas is produced during the souring. At least in my case it is more white and looks fuzzy. Sort of like a mold growing on the surface.

Maybe it is a mold and I will have a nasty beer when done, but I am hoping for the best.

Craig
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Old 01-29-2009, 07:37 PM   #23
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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.
It took Wyeast a few days to get back to me, but I have news to report; the email in response to my question regarding the re-release of Roselare blend.

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Jason,

Yes!

We will be releasing this beginning April 1st. We have had such a huge demand for this blend, don’t be surprised to see it available year round after the spring release.

Prost!
Brian Perkey, Customer Service Manager
Oh happy day!
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Old 01-29-2009, 07:52 PM   #24
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FWIW, Wyeast Lambic blend and Roeselare contain the same organisms/yeasts, just at different rates. Brian has stated that you could use the Lambic blend is Roeselare isn't available with minimal changes in the final results.

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Old 01-29-2009, 08:12 PM   #25
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Great news on the Roselare!

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Old 01-29-2009, 08:14 PM   #26
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FWIW, Wyeast Lambic blend and Roeselare contain the same organisms/yeasts, just at different rates. Brian has stated that you could use the Lambic blend is Roeselare isn't available with minimal changes in the final results.
Yup. Good to know that the Roeselare blend is being re-released just the same!
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Old 01-29-2009, 09:02 PM   #27
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FWIW, Wyeast Lambic blend and Roeselare contain the same organisms/yeasts, just at different rates. Brian has stated that you could use the Lambic blend is Roeselare isn't available with minimal changes in the final results.
Can you point me to where you found that information?

From the Wyeast website it does list the same organisms, however the Lambic blend lists a Belgian style wheat beer yeast while I thought the Roselare blend used a neutral yeast (suggesting American Ale yeast). Also i don't believe Roselare had sherry yeast.

Now it is possible i am mistaken as I no longer can find any information about Roselare.

Craig
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Old 01-29-2009, 09:08 PM   #28
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Can you point me to where you found that information?

From the Wyeast website it does list the same organisms, however the Lambic blend lists a Belgian style wheat beer yeast while I thought the Roselare blend used a neutral yeast (suggesting American Ale yeast). Also i don't believe Roselare had sherry yeast.

Now it is possible i am mistaken as I no longer can find any information about Roselare.

Craig
Yes, I see the differences as well. It was a post Brian Perkey made on the TBN forums:

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shhhhh!! here's a secret....the Wyeast 3278 Lambic Blend is the same stuff as the Roselare, just slight variations on the amount of the brett strains.
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Old 01-29-2009, 09:09 PM   #29
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Yup. Good to know that the Roeselare blend is being re-released just the same!
Definitely. Wyeast is becoming my go-to with the specials they are releasing now. So much to brew, it is leading me astray from the "regulars" like 1056 and 1968!
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Old 02-23-2009, 09:49 PM   #30
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Thank you search!! I've been looking for this, as I want to try the same. I'm gonna try to get an order in for Roselare when its available, and get it going. The waiting will be the hardest part!

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