Advice on pitching Roselare - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Advice on pitching Roselare

Reply
 
Thread Tools
Old 12-30-2012, 05:58 AM   #1
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,589
Liked 622 Times on 545 Posts



I've done a number of sours, but up to now I have fermented with a Belgian yeast and then added a bug mix (dregs from bottles, and cakes) to secondary.

I have a pak of Roselare that I plan to pitch into fresh wort next weekend. Any suggestions on what I should do?

- Should I aerate. Less O2 will help Lacto, and slow the sacc.
- Should I delay aeration?
- No aeration, and just add a drop of olive oil to provide sterols for the yeast?

 
Reply With Quote
Old 12-30-2012, 03:01 PM   #2
bradjoiner
Recipes 
 
Feb 2009
woodlands texas
Posts: 241
Liked 14 Times on 13 Posts


no aerate just pitch is what I have done

 
Reply With Quote
Old 12-31-2012, 04:56 AM   #3
comet909
Recipes 
 
Apr 2011
CINCINNATI, Ohio
Posts: 59
Liked 1 Times on 1 Posts


I aerated. (Shook a bit)

Pretty active fermentation so you might need a blow off tube.

Good luck.

 
Reply With Quote
Old 01-02-2013, 04:52 AM   #4
pelipen
Recipes 
 
Nov 2010
Philly, PA
Posts: 730
Liked 61 Times on 43 Posts


I'm about to brew with Roeselare as well. Planning to pitch directly into primary with no other yeast and no starter from what i've read so far. What I haven't been able to determine is if I should just leave it in the primary for a year and let the bugs dine on the yeast, or transfer to secondary for extended aging. I'm leaning toward just leaving it in the primary.
I understand traditional flanders oud bruins use a secondary.... but this is my first, so if it even comes out drinkable next year I'll be happy.

 
Reply With Quote
Old 01-02-2013, 12:55 PM   #5
bradjoiner
Recipes 
 
Feb 2009
woodlands texas
Posts: 241
Liked 14 Times on 13 Posts


Quote:
Originally Posted by pelipen View Post
I'm about to brew with Roeselare as well. Planning to pitch directly into primary with no other yeast and no starter from what i've read so far. What I haven't been able to determine is if I should just leave it in the primary for a year and let the bugs dine on the yeast, or transfer to secondary for extended aging. I'm leaning toward just leaving it in the primary.
I understand traditional flanders oud bruins use a secondary.... but this is my first, so if it even comes out drinkable next year I'll be happy.
It's up to you. If you leave it in primary it will be funkier.

thebadpun Likes This 
Reply With Quote
Old 01-02-2013, 02:47 PM   #6
dinnerstick
 
dinnerstick's Avatar
Recipes 
 
Nov 2010
utrecht, netherlands
Posts: 2,023
Liked 267 Times on 196 Posts


Quote:
Originally Posted by pelipen View Post
I'm about to brew with Roeselare as well. Planning to pitch directly into primary with no other yeast and no starter from what i've read so far. What I haven't been able to determine is if I should just leave it in the primary for a year and let the bugs dine on the yeast, or transfer to secondary for extended aging. I'm leaning toward just leaving it in the primary.
I understand traditional flanders oud bruins use a secondary.... but this is my first, so if it even comes out drinkable next year I'll be happy.
points for spelling roeselare right, you have joined the hbt correct minority! i have a red ale w/ roeselare that is just over 6 months old, but started with neutral ale yeast. but i split it into 3 containers to age; 1 got the yeast cake, 1 got no yeast cake, and 1 i aerated the hell out of and left headspace. unfortunately i'm just not ready to sample them quite yet but i'll report back at some point!

 
Reply With Quote
Old 01-02-2013, 03:19 PM   #7
Oldsock
 
Oldsock's Avatar
Recipes 
 
Sep 2007
DC, Washington DC
Posts: 3,231
Liked 252 Times on 167 Posts


I always pitch some healthy brewer’s yeast along with bug blends. Perfectly fresh you'd be fine with Roeselare alone, but I had an awful first batch when a pack of Wyeast Lambic Blend took four days to start fermenting. At least have some other yeast on hand to pitch if you don't see activity in a day or two.
__________________
Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

 
Reply With Quote
Old 01-02-2013, 05:26 PM   #8
pelipen
Recipes 
 
Nov 2010
Philly, PA
Posts: 730
Liked 61 Times on 43 Posts


I don't mind funk, but i don't want too much barnyard earthy funk. I'd like more of the sour notes to come through, but not be overly sour. I may just have to brew up a large batch and split it doing one each way. Long time to wait to figure out which one was right for my palate though.

Seems like all three options the OP outlined are likely to produce good results, just different profiles. Combined with secondary or not, and pitch in secondary vs primary... 27 possible different approaches. Guess you've got to just jump in and set the needle, then adjust one way or the other.... a year later.

 
Reply With Quote
Old 01-05-2013, 03:43 AM   #9
Calder
Recipes 
 
Mar 2010
Ohio
Posts: 7,589
Liked 622 Times on 545 Posts


My plan is to go with the third option:

- No aeration (but will not actively avoid splashing) + a drop of olive oil.

If anyone thinks I am doing something stupid, let me know. I'm brewing Sunday; my better half is out of the house then.

 
Reply With Quote
Old 01-06-2013, 05:17 AM   #10
JoeLindley
Recipes 
 
Jun 2012
St. Louis, MO
Posts: 43
Liked 1 Times on 1 Posts


Why the olive oil? Somebody has to ask...

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast Roselare - Aerate Wort Before Pitching? jamest22 Lambic & Wild Brewing 27 06-03-2013 12:10 PM
Re-pitching advice DixieBull Fermentation & Yeast 5 06-23-2012 01:08 AM
Need advice on pitching wine yeast Calder Fermentation & Yeast 1 09-03-2011 03:15 PM
2nd Pitching Advice on a Belgian Strong Krrazy Fermentation & Yeast 5 05-13-2011 05:51 PM
Advice on Pitching a BIG beer? Rounder999 Beginners Beer Brewing Forum 3 12-22-2008 01:31 AM


Forum Jump