stblindtiger
Well-Known Member
I currently have a locally harvested Wild Yeast that I was given at a homebrew club meeting. I also just made a starter from the dregs of a Cantillon Grand Cru, and I also have a 6.5 gallon bucket of Jamil's Flander's Red that has been aging for about 5 months now.
I pitched Wyeast's Roselare into the Flander's about a month after it's initial fermentation (4 months ago) and there still isn't a pellicle formed yet. Should I dump some dregs into it?
I LOVE beers like The Duchesse, Monk's Cafe Sour, Rodenbach, Chimay (Blue), and my absolute favorite is RR's Consecration and often pick up at least a bottle or two a month. I feel as though I have a lot of possibilities here and I am just not sure what direction to go???
Any suggestions for the Flanders? Should I just start pitching dregs into the Flanders everytime I have a bottle conditioned sour? Would that hurt it at all? Should I pitch the starter I made from the Cantillon into it? Pitch the Wild yeast into it?
Or should I keep the starter from the Cantillon, build it up, and use that to start my first Lambic?
I've also been thinking about using the Wild Yeast to make a Consecration type beer with a Dark Belgian Stong Ale as a base, soaking some oak in cabernet, and aging it on currants.
What do you think I should do?
I pitched Wyeast's Roselare into the Flander's about a month after it's initial fermentation (4 months ago) and there still isn't a pellicle formed yet. Should I dump some dregs into it?
I LOVE beers like The Duchesse, Monk's Cafe Sour, Rodenbach, Chimay (Blue), and my absolute favorite is RR's Consecration and often pick up at least a bottle or two a month. I feel as though I have a lot of possibilities here and I am just not sure what direction to go???
Any suggestions for the Flanders? Should I just start pitching dregs into the Flanders everytime I have a bottle conditioned sour? Would that hurt it at all? Should I pitch the starter I made from the Cantillon into it? Pitch the Wild yeast into it?
Or should I keep the starter from the Cantillon, build it up, and use that to start my first Lambic?
I've also been thinking about using the Wild Yeast to make a Consecration type beer with a Dark Belgian Stong Ale as a base, soaking some oak in cabernet, and aging it on currants.
What do you think I should do?