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Old 04-04-2013, 03:16 PM   #1
Mar 2013
Posts: 240
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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.

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Old 04-05-2013, 03:13 PM   #2
Oldsock's Avatar
Sep 2007
DC, Washington DC
Posts: 3,237
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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!

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Old 04-06-2013, 03:02 PM   #3
Dec 2012
Posts: 26
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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.

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Old 04-10-2013, 02:22 AM   #4
Feb 2010
Fairfield, CT
Posts: 98
Liked 9 Times on 7 Posts

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.

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