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Old 10-09-2012, 02:49 PM   #31
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hmmm, need to rack this to a secondary. It's been in the primary for a month and a half now.

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Old 11-17-2012, 07:39 PM   #32
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I brewed this about a month ago and still have it in primary. I am going to rack to seconday and pitch the roselare tomorrow.

I am thinking about adding the MD. Do I just boil for 15 minutes, cool and add to secondary?

Thanks,
Brobe

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Old 11-17-2012, 10:47 PM   #33
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So i have a question here. I brewed this back in august, and pitched the rosalere directly into the primary (no 1056). I racked off the rosalere cake about a month and a half later. So, I have no pelecile at the moment. Should I ahve left it on the yeast? Should I repitch what I saved (tried to harvest the rosalere for future sours) into the secondary?

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Old 11-26-2012, 03:32 PM   #34
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My water is horrible here in el paso. I usually use RO water and the primer in the brew science section and or brunwater online tool. Any advice on the proper water profile for this.beer?

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Old 12-03-2012, 05:50 PM   #35
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Sorry for the delay - i've brewed this two ways: pitching 1056 first, THEN the Roeselare, as well as both from the beginning. You definitely get a more complex, round, sourness from pitching everything at once. Some people aren't into that, though. However, if you're looking for a Rodenback-inspired beer, you probably are.

The reason i used MD initially, was because pitching 1056 had it finishing lower than i wanted, and there wasn't much left for the Roe blend to work on. That's my hypothesis as to why it doesn't get sour enough. For the MD, you just have to dissolve and boil long enough to sanitize.

As far as water, i typically shoot for a Belgian profile (fairly soft).

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Old 12-27-2012, 03:16 AM   #36
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I'm hoping someone can give me some advice on this.

My brew club has a 55 gallon oak barrel. We were planning on doing a sour in it and I agreed to host the barrel in my basement brewery. My concern is that the Roselare will basically infect the whole brewery. I'll have like 10 five gallon batches being put in there and taken out. Seems like lots of bugs will get airborne during that. Not to mention, Oak barrels breathe.

I love sours, but I'd like to make other beers as well. Am I being paranoid about infecting the whole place? It's a pretty small space, so the barrel will be like 10 feet from grain mill and all my other brew equipment.

Cheers.

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Old 12-27-2012, 01:03 PM   #37
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Quote:
Originally Posted by Dgonza9
I'm hoping someone can give me some advice on this.

My brew club has a 55 gallon oak barrel. We were planning on doing a sour in it and I agreed to host the barrel in my basement brewery. My concern is that the Roselare will basically infect the whole brewery. I'll have like 10 five gallon batches being put in there and taken out. Seems like lots of bugs will get airborne during that. Not to mention, Oak barrels breathe.

I love sours, but I'd like to make other beers as well. Am I being paranoid about infecting the whole place? It's a pretty small space, so the barrel will be like 10 feet from grain mill and all my other brew equipment.

Cheers.
Just be extra careful about sanitization and use seperates racking canes etc.... If possible ferment your clean beers in a seperate room though that may be over kill. I'd say you'll be fine.
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Old 01-04-2013, 02:28 AM   #38
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Quote:
Originally Posted by Dgonza9 View Post
I'm hoping someone can give me some advice on this.

My brew club has a 55 gallon oak barrel. We were planning on doing a sour in it and I agreed to host the barrel in my basement brewery. My concern is that the Roselare will basically infect the whole brewery. I'll have like 10 five gallon batches being put in there and taken out. Seems like lots of bugs will get airborne during that. Not to mention, Oak barrels breathe.

I love sours, but I'd like to make other beers as well. Am I being paranoid about infecting the whole place? It's a pretty small space, so the barrel will be like 10 feet from grain mill and all my other brew equipment.

Cheers.
for the past 2 years i've been brewing sour and clean beer using the same fermentors, siphons, the whole deal and have yet to have an unintentional sour beer. the reason i did this is not because i want to be a contrarian, i was genuinely curious about the question of cross contamination. most of what i read about sour bugs warned about bugs hiding in scratches, segregating equipment and the general invincibility of souring organisms. so far i can say that for the home brewer following good sanitation practices the dangers are very manageable.
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Old 02-07-2013, 02:21 AM   #39
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I'm getting some roselaire tomorrow and will be making this beer in the near future. Just curious as to how you bottle it...do you use regular 12 or 22oz bottles with caps? Do you use a boiled dextrose priming sugar/water mix before bottling like regular beer?

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Old 02-07-2013, 02:38 AM   #40
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I'm getting some roselaire tomorrow and will be making this beer in the near future. Just curious as to how you bottle it...do you use regular 12 or 22oz bottles with caps? Do you use a boiled dextrose priming sugar/water mix before bottling like regular beer?
you can, i did and it worked fine. mine sat in the fermentor for almost a so i bottled with champagne yeast.
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