Oud Bruin—WLP550 and/or Roselare - Home Brew Forums

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Old 08-28-2013, 03:15 AM   #1
Jun 2013
, Texas
Posts: 4

I bought the Austin Homebrew kit for Flanders Brown Ale, with the recommended White Labs yeast WLP550 (Belgian Ale). I also have a Roselare blend pack.

My plan thus far has been to primary for two weeks with the WLP550 and then pitch the Roselare in secondary.

Would it be a better idea to just pitch Roselare in primary? If so, should I rack off the yeast after 2-4 weeks? Or should I pitch WLP550 and Roselare in primary?

I've never used a bacteria before—this is kind of a test run. Any advice is much appreciated. Many thanks.

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Old 08-28-2013, 10:20 AM   #2
Jun 2012
Royal Oak, MI
Posts: 218
Liked 17 Times on 13 Posts

Roeselare already has a Belgian sacch strain in the mix, so you'd just be wasting yeast if you used the WLP550.

As for racking off the cake; that is entirely up to you. Some people do it and some don't.
Primary: De Bom sour (Gen. 2), De Bom/Embrace the Funk Brett blend saison'ish beer
Secondary/Aging: ECY01 Sour #1, ECY01 Sour #2, The Yeast Bay Melange Sour, Bourbon Barrel Quad
In bottles: Mango sour, Lambic, Brett tripel, Sour brown, Brett L/B Porter
Kegged: Jamil's Sweet Stout with Raspberries, Dry-hopped sour (De Bom), De Bom on tart cherries

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Old 08-30-2013, 01:39 PM   #3
Mar 2013
Posts: 240
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I've never bothered to rack off the cake. 3 batches later and none have had any bad flavors. I don't think it matters any, plus it will keep your bugs all together for re-use as you see fit.

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Old 09-02-2013, 06:00 PM   #4
Mar 2010
Posts: 7,610
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Just pitch the Roeselare. It should be slow to start. The mix only has a low population of sacc yeast to slow its start and allow the Lacto to grow before the sacc starts creating alcohol. It could take a couple of days to show signs of fermentation.

Keep hops low (less than 10 IBUs).

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Old 09-04-2013, 05:47 PM   #5
AmandaK's Avatar
Feb 2010
Posts: 1,498
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Originally Posted by joshrosborne View Post
Roeselare already has a Belgian sacch strain in the mix, so you'd just be wasting yeast if you used the WLP550.
This isn't necessarily true. If you pitch the WLP550 before you pitch the WY3763, then you'll get a much more mellow sourness. If you pitch only WY3763, then you'll get a more pronounced sourness.

It's up to the brewer, really.
BJCP Master Beer Judge

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