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Old 03-31-2009, 03:34 PM   #1
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Default Flanders red?

why has NO one posted a recipe!!! I rely on you people!



Does the Flanders red likely use the same germs as the Berliner wiesser?


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Old 03-31-2009, 03:58 PM   #2
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why has NO one posted a recipe!!! I rely on you people!



Does the Flanders red likely use the same germs as the Berliner wiesser?

Check Jamil's recipe in BCS - I'm awaiting the re-release of Roeselare (should be tomorrow!) before brewing mine.

Note quite. The Roeselare blend has sherry yeast, 2 Brettanomyces strains and Saccharomyces in addition to Lactobacillus.


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Old 03-31-2009, 04:02 PM   #3
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Originally Posted by flyangler18 View Post
Check Jamil's recipe in BCS - I'm awaiting the re-release of Roeselare (should be tomorrow!) before brewing mine.

Note quite. The Roeselare blend has sherry yeast, 2 Brettanomyces strains and Saccharomyces in addition to Lactobacillus.
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Old 03-31-2009, 04:05 PM   #4
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Check Jamil's recipe in BCS - I'm awaiting the re-release of Roeselare (should be tomorrow!) before brewing mine.

Note quite. The Roeselare blend has sherry yeast, 2 Brettanomyces strains and Saccharomyces in addition to Lactobacillus.

so it would be a different style if you used the lacto?

have you figured out your recepie?
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Old 03-31-2009, 04:06 PM   #5
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or are you just using jamils?
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Old 03-31-2009, 04:06 PM   #6
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I need to reread wildbrews. just to figure out what germ is what!
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Old 03-31-2009, 04:16 PM   #7
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or are you just using jamils?
I'll be using Jamil's. If you don't want to wait for the Roselare release, the Lambic Blend contains the same microbes in different proportions.
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Old 03-31-2009, 04:58 PM   #8
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I need to wait a while... just curious to plan

I need to make my saison next.... and I dont even have a carboy available!
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Old 03-31-2009, 05:02 PM   #9
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why has NO one posted a recipe!!! I rely on you people!



Does the Flanders red likely use the same germs as the Berliner wiesser?
http://www.homebrewtalk.com/f72/pm-gilda-21224/
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Old 03-31-2009, 05:07 PM   #10
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I passed that up since it was a PM... how would you convert that to all grain?

and the roselare (yeast) has the germs in it already? so you need nothing extra?


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