wyeast 3765-roeselare ale blend

[Lazarous]

So I'm thinking about brewing up one of those northern brewer ode bruin kits and really just wondering what kind of experiences you all have had with this strain? How long are you letting it age, what kind of sourness are you getting from it? How much?

 

[Hugh_Jass]

Brewed a flanders red a few years ago. Pitched 3765 directly into the wort. It sat in primary for a few months. After that, I racked into a bourbon barrel. Last month, it was racked out of the barrel and 2.5 lbs of blackberries were added. This weekend, it's going into keg to carb and then package. It's quite sour and complex at this point.

The longer you let it sit, the more sour it will become. You can mute the sourness by pitching a regular beer strain first. Let the beer yeast go until the gravity reaches ~1.02 and then inoculate w/the bugs. The more sugar available when the bugs are added will, at least in part, determine how sour the finished beer will be.

IMO, The minimum time on the bugs should be 1 yr.

Welcome to the dark side.