Wyeast 3278 experience - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Wyeast 3278 experience
Cool Brewing Corny 5G & Mini Giveaway

Thread Tools
Old 04-04-2013, 03:16 PM   #1
Join Date: Mar 2013
Posts: 240
Liked 16 Times on 16 Posts
Likes Given: 5

Well, I tried to make a RODBK clone more or less using Wyeast 3278 Lambic blend. Anyone have experience with this one? I don't have the malt bill in front of me, used 1oz Saaz in the boil and 1/2oz @ 15. They were old (3yr). 40 days into the ferm. and it has a light sour smell, old gym socks and horse sweat smell, same on the taste, very thin feel with an evaporated alcohol after taste. I tossed the pack and have left it in the primary, 5gal plastic carboy. There is about an inch of trub, from what I've read I can just leave it for the bugs.

Reply With Quote
Old 04-05-2013, 03:13 PM   #2
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,229
Liked 250 Times on 166 Posts
Likes Given: 174


I rarely have had great results from the blends alone. I often use them as a base to which I add bottle dregs from my favorite unpasteurized sours. The commercial cultures are often a bit bland, not enough acidity for my tastes. Give it more time though, young sours often have strange characters.

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Reply With Quote
Old 04-06-2013, 03:02 PM   #3
Join Date: Dec 2012
Posts: 26
Liked 5 Times on 3 Posts

I've used it for a lambic not a rodenbach clone, it was a year before I tasted it & still need more time. I also like to add dregs to mine for complexity. If I was to go with a blend without dregs I'd use ECY20 that stuff is awesome.
Edit add; I normally leave my lambics on the trub but I rack my flanders. I don't think you can go wrong either way.

Reply With Quote
Old 04-10-2013, 02:22 AM   #4
Join Date: Feb 2010
Location: Fairfield, CT
Posts: 92
Liked 7 Times on 6 Posts
Likes Given: 2

In my limited experience, the Wyeast blends are rather bland in the first generation, except in cases where I've aged the beer in a barrel. It seems the oxygen really makes the souring bacteria take off.

Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Wyeast 3278/Kriek question Bert1097 Recipes/Ingredients 4 09-13-2011 09:28 PM
First pLambic with Wyeast 3278 ldepaoli Lambic & Wild Brewing 5 07-23-2011 04:21 AM
Wyeast 3763 vs 3278 lurker18 Fermentation & Yeast 2 02-04-2011 01:59 AM
Pitched Wyeast 3278. What should I expect? eddie Lambic & Wild Brewing 5 05-04-2010 01:15 AM

Forum Jump