I've brewed four sour beers that all turned out well. Two were fast sour browns w/lacto and brett, the other two were sour pale ales w/Supplication and Jolly Pumpkin dregs and were delicious.
Now that I'm done moving, I started another sour beer project. A three gallon sour pale ale using Roselare. I also pitched some Spontanale and Monk's Cafe dregs. I racked the beer to secondary after a month or so in primary. No pellicle but the beer is super "sick" (i.e. protein strands from pedio) and it had the consistency of syrup. Pretty neat stuff.
I drank some anyways even though it was like mucus. It tasted fine but it was a far cry from the previous sour pales I've made. Not much sourness at all, no real brett flavor, just really bland. In contrast my previous sour pales using RR and JP dregs were super funky and delicious after a month, and only got better.
Is it common knowledge that Roselare is fairly lackluster? I put another five gallons of wort onto the cake and plan on repitching the cake one more time. I know these beers take a year to be ready but the RR and JP bugs seem to be way more aggressive.
Now that I'm done moving, I started another sour beer project. A three gallon sour pale ale using Roselare. I also pitched some Spontanale and Monk's Cafe dregs. I racked the beer to secondary after a month or so in primary. No pellicle but the beer is super "sick" (i.e. protein strands from pedio) and it had the consistency of syrup. Pretty neat stuff.
I drank some anyways even though it was like mucus. It tasted fine but it was a far cry from the previous sour pales I've made. Not much sourness at all, no real brett flavor, just really bland. In contrast my previous sour pales using RR and JP dregs were super funky and delicious after a month, and only got better.
Is it common knowledge that Roselare is fairly lackluster? I put another five gallons of wort onto the cake and plan on repitching the cake one more time. I know these beers take a year to be ready but the RR and JP bugs seem to be way more aggressive.