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Old 03-04-2013, 01:56 AM   #1
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I'm sure it's been asked, but I can't seem to find the answer anywhere. First off, I'm making my first venture into sour beer making in just a couple weeks. I've already decided a few things... first, I am not going to pre-ferment, as I've tasted numerous 100% Roselare beers that were better than the pre-fermented versions. I'm also planning to simply pitch the Roselare smack pack without making a starter- hey, when the Wyeast dude says it's best, I believe him. My questions:

When using Roselare in something like an Oud Bruin or Flanders Red, is it best to leave the beer in contact with the yeast/bug cake for the duration of the ferment and aging, or should I rack to secondary at some point? I'm assuming the former. Also, I've read the first use of Roselare can take 12 months or so to develop a good sour character, but subsequent batches pitched on the cake tend to sour up within 1-3 months. Anyone willing to speak to this?

Cheers!


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Old 03-04-2013, 04:08 AM   #2
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Bump


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Old 03-04-2013, 04:12 AM   #3
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Subscribed. Sorry I have no answer for you. Definitely use this thread to document your own roselare fermentation.
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Old 03-04-2013, 04:25 AM   #4
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It's a good question. That technique would sure save me time. I'm skeptical though. I hope somebody confirms this.
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Old 03-04-2013, 04:41 AM   #5
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Subscribed.
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Old 03-04-2013, 05:27 AM   #6
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Quote:
Originally Posted by jcam91
Subscribed. Sorry I have no answer for you. Definitely use this thread to document your own roselare fermentation.
Indeed.

Anyone?
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Old 03-04-2013, 08:42 PM   #7
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With as trendy as sours have become, I'm shocked no one has an answer. My plan is to pitch the smack pack alone and let it sit for 11 months, then rack it onto some fresh picked and frozen Tulare cherries for another month.

Edit: I'll be doing multiple 2.5 gal batches over the next few months... to build up a nice sour pipeline.

Two more questions: what type of bottles, and what's the best bottling process?
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Old 03-04-2013, 09:10 PM   #8
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I just wrote wyeast with this question and will post back what they tell me.
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Old 03-04-2013, 09:19 PM   #9
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Quote:
Originally Posted by Brulosopher View Post
Two more questions: what type of bottles, and what's the best bottling process?
I'm thinking Belgian bottles. I like how they do it
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Old 03-04-2013, 09:20 PM   #10
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Quote:
Originally Posted by theathleticsfan
I just wrote wyeast with this question and will post back what they tell me.
Badass, I don't know why I didn't think to do that


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