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Old 01-04-2013, 09:01 PM   #1
rexbanner
 
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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.
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Old 01-04-2013, 09:14 PM   #2
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From my experience JP dregs work SUPER fast, not sure about the RR dregs since they don't sell it around here. My guess is that it is just a young beer at this point since you said it's only been in primary for a month. Give it some time and see where it goes these beers can take quite a while to develop certain flavors. I have heard that reusing the Roselare yeast cake will result in a beer with more acidity each time it is reused.
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Old 01-04-2013, 09:19 PM   #3
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I have a Roselare Flanders Red that has been in secondary for 15 months. It did not begin to show signs of sourness/acidity until about 11 months in. A first gen pitch of Roselare is very slow working in the sourness and funk department.

Even Wyeast acknowledges that it may take up to 18 months for full acidity to develop. http://www.wyeastlab.com/rw_yeaststr...ail.cfm?ID=194

 
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Old 01-04-2013, 11:24 PM   #4
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Lame...now if only I could get my hands on another bottle of Supplication. Impossible here, sadly.
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Old 01-06-2013, 04:47 PM   #5
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Also I'm almost positive Monks Cafe is pasteurized. I'd use different dregs next time. Everyone raves about the JP dregs being super quick though so I'm a little surprised you have no sourness yet. It'll come, just be patient. Pedio tends to go through sick phases so you're probably in the middle of one.

 
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Old 01-07-2013, 02:38 AM   #6
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Quote:
Originally Posted by jonthebrewer View Post
Also I'm almost positive Monks Cafe is pasteurized.
I have grown up the dregs of Monks Cafe successfully. I made a complete sour out of it; both sacc and souring bugs came thru.

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Old 01-09-2013, 03:56 AM   #7
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Good to know about the Monks Cafe. I read a few posts stating otherwise but you're right it's listed in the mad fermentationists bottle list of viable dregs. My bad.

 
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Old 01-09-2013, 08:33 PM   #8
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Roeselare isn't lackluster - it just takes tttttiiiiimmmmmmmeeeee to get amazing!
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Old 01-09-2013, 10:45 PM   #9
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Quote:
Originally Posted by AmandaK View Post
Roeselare isn't lackluster - it just takes tttttiiiiimmmmmmmeeeee to get amazing!
Well I want my beer now! Maybe I shouldn't brew sours then...ehh, it'll be a year from now soon enough.

I like my sour pales super super funky though, I care more about that than the acidity. I hope that some brett character develops in the coming months.
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Old 01-10-2013, 01:17 PM   #10
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Quote:
Originally Posted by rexbanner View Post
I like my sour pales super super funky though, I care more about that than the acidity. I hope that some brett character develops in the coming months.
If that's the case, you should try out WY3728 - Lambic Blend. That'll get ya some funk... in 18 months.
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