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Old 05-19-2009, 06:44 PM   #21
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Originally Posted by flyangler18 View Post
What did you not like about it, Herm? Too sour, not sour enough? Then I can make suggestions about appropriate recipes.

A Flanders Brown (Oud Bruin) is considerably less sour and more malty than a Flanders Red.
The combination of sour, fruit and vinegar didn't suit my taste. I've read that the Brown is a little less intense, so I'm looking for a commerical example of that. Was the Duchesse De Bourgogne a good example of the Red? I've read that it's toned down from other Sour's.

 
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Old 05-19-2009, 07:03 PM   #22

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Was the Duchesse De Bourgogne a good example of the Red?
It's good, but I measure all commercial examples against Rodenbach Grand Cru. RGC is very unique: it has a prominent acetic edge, reminiscent of balsamic vinegar with a character of red wine; a very complex beer. The sourness is definitely there but there's a balance. Duchesse is sweetened just a touch and I don't find it to be as pleasurable and refreshing as RGC. If the sourness is over the top, maybe Rodenbach Klassiek is more in line with your taste buds.

 
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Old 05-19-2009, 07:12 PM   #23
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+1 rodenbach is the bomb shizzle, duches is good... but not AWESOME!
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Old 05-19-2009, 07:26 PM   #24
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Another option as suggested by Jeff Sparrow is to make 5 gallons of Flanders Red, and then make a really malty young brown ale to blend with it. Depending on how sour mine comes out I may try this; Evan! claimed his didn't get very sour at all even after a year.
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Old 05-19-2009, 07:33 PM   #25

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Another option as suggested by Jeff Sparrow is to make 5 gallons of Flanders Red, and then make a really malty young brown ale to blend with it. Depending on how sour mine comes out I may try this; Evan! claimed his didn't get very sour at all even after a year.
As I recall, Evan! pitched a neutral ale yeast for primary then bugs to secondary. I pitched the culture for primary so I'm expecting much more sourness.

 
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Old 05-19-2009, 09:30 PM   #26
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As I recall, Evan! pitched a neutral ale yeast for primary then bugs to secondary. I pitched the culture for primary so I'm expecting much more sourness.
Oh oh.... yeah that makes sense. I'm going with the Roeselare in primary. Go big or go home.
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Old 09-04-2009, 05:24 PM   #27
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Did anyone else brew a beer with 3789? Since it's over 3 months old I pulled a sample and it has went from 1.010 to 1.006 and tastes fantastic. I think I will give it another 3 months to finish up anything it's working on, then dry hop it and bottle it up.

 
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Old 09-05-2009, 05:08 AM   #28
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Just bottled an Orval-inspired beer fermented with WY-3789PC. Finished @ 1.007 (would have to check my other PC for recipe & mash temp).

Evolution of flavors from this yeast was interesting:
1. Started bland.
2. Turned quite fruity.
3. Ended with much more brett character than I was expecting.

If I think of it, I'll try to post a tasting review of that beer in a few weeks.

 
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