jamest22
Well-Known Member
I'm going to be using Wyeast's Roselare blend for brewing a flanders red this weekend. Should I aerate the wort just as I would any other ale before pitching the blend?
I used that yeast on a sour brown a few weeks ago and aerated as normal. As long as you are pitching Roselare as your primary, aerate it.
Have you thought about whether or not you are making a starter? The general consensus seems to be that for blends of yeasts (such as Roselare), a starter should not be made. Just additional food for thought.
You might want to read up on secondary for this beer. The bacteria and brettanomyces yeast are supposed to be nourished by the yeast cake. If you primary in a bucket, by all means rack and try to leave a small head space so there is less exposure to oxygen. Acetobacter may give off too much acetic acid (vinegar) if there is high exposure to oxygen. If you need to rack, you may wish to add some of the trub from the primary to feed the Brett and bacteria.
Thanks. I have read that the yeast cake can provide nutrients for the bacteria & brett. I also read this article http://www.themadfermentationist.com/2009/11/brewing-sour-beer-at-home.html written by a guy who says he typically racks after primary is complete.
I think I may aim for a comprimise and secondary, but rack over some of the yeast cake as you suggest. I plan to primary in a 6 gallon better bottle and secondary in a 5 gallon glass carboy. The 5 gallon glass carboy will be ideal in volume and composition for minimizing oxidation in secondary.
Also, I looked at your pictures of Cantillon brewery. My wife and I were just there last month for the first time. An amazing place isn't it? I couldn't beleive it when Jean Van Roy poured our tasting at the end of the self guided tour.
Regarding the original question, if I were you I'd research the effects oxygen have on lacto and pedio. Sure, the saccharomyces will benefit from the oxygen, but I'm guessing you're more interested in getting results from the bugs rather than regular yeast.
If it was me, I wouldn't aerate the wort due to some potential negative effects on the bacteria. Plus, if the saccharomyces doesn't have a super healthy fermentation and craps out, that's just more food for the bugs.
jamest22, curious to know how this is coming along. I will be brewing Oud Bruin De Table tonight and will be using the Roselare Blend.
The beer has been in secondary about three months now. A couple weeks ago when I checked, the gravity was at 1.019. The aroma was sweet with a little touch of sherry. The flavor was slightly caramelly sweet with a decent amount of sherry flavor. There was no sourness present in the flavor at that point.
Its sitting in a closet inside at 68-69 degrees. I'm in it for the long haul, so 1 year, 18 months whatever. I'm just leaving it alone and letting it do its thing. :rockin:
Curious if when you moved to secondary, did a pellicle form on top?
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