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I found this in a thread about tart of darkness. Matt Monroe - Vender from Morebeer "Roeselare will be the only pitch that you make on the Tart of Darkness. The Bruery goes straight into bourbon barrels and pitches Roeselare. I don't believe they rack it out of the barrels until it's ready to...

I'm also conflicted on what to do and looking for advice from someone who has done this before. My beer is only a month old so I can't give any input from experience but that sounds like a good plan to me. I'm thinking of also doing the same. not for blending purposes but to have something sour...

I read peoples report about it being slow to start but when I used the Roeselare blend in a tart of darkness extract kit, it took off after 12 hrs and caused a massive blow off. I used a blow off tube but I didn't expect such an extreme fermentation. It had pushed the carboy bung half way out of...