Flanders Red - Dulle Griet

[ohiobrewtus]

That's it, fool...consider yourself jacked:

 

[flyangler18]

A good pellicle gives me the DLTs. :rockin:

 

[Saccharomyces]

*sniff* *sniff* that is just beautiful. I suddenly feel awe inspired.

 

[brianholton]

From Brian Perkey himself.

cool. I wish they would list somewhere what is in the blend (like they do for 3278). Do you have any insight into this?

 

[flyangler18]

cool. I wish they would list somewhere what is in the blend (like they do for 3278). Do you have any insight into this?

Just shoot him an email; he's easily reachable via the Wyeast site.

 

[flyangler18]

I'm not sure this is true. I bought a propagator pack of the 3278 Lambic blend a couple weeks ago. I doubt Wyeast would offer a lambic blend in a propagator pack if it would mess up the ratios of organisms.

Correspondence from Wyeast says otherwise - a direct pitch of the culture is recommended vs. making a starter.

 

[brianholton]

So why do they make a propagator pack of the lambic blend? Instructions for the lambic blend state to make a starter.

 

[AnOldUR]

Came here looking for progress reports, but you're probably doing your best to just let this one sit. Finally pitch my Roeselare last night. Smack pack didn't swell much and I hung onto it for longer than planned, so I'm a little nervous about its viability. I'll be keeping my fingers crossed and following yours here to see what to expect. Looking forward to any updates.

 

[flyangler18]

Came here looking for progress reports, but you're probably doing your best to just let this one sit. Finally pitch my Roeselare last night. Smack pack didn't swell much and I hung onto it for longer than planned, so I'm a little nervous about its viability. I'll be keeping my fingers crossed and following yours here to see what to expect. Looking forward to any updates.

No real updates to offer, Herm. I didn't get any spectacular swelling from the smack pack when I first brewed this, so I wouldn't worry. The bugs are super-attenuators that will easily handle the ferment. It will start slowly, but you should expect a very creamy looking krausen once it really gets under way though it won't be explosive, IME.

FireBrewer swung by during Monday's brewday and I pulled a sample for him - the Pedio is definitely doing its thing because we both noticed substantial diacetyl which will be cleaned up during the LONG aging. Slight Brettyness and sour edges are developing, though more recognizeable in the nose than in the taste. It's coming along as expected.

 

[s3n8]

Thanks for the writeup, pitched a barely swolen pack of roeselare into a fairly high gravity flanders brown sunday around noon. Trying not to worry 35 hours into it, not even a blip on the top of the liquid. Your description of a slow starter has me still hopeful.

I know, I have read the 72 hour sticky but none of my 25-odd batches have taken this long

 

[flyangler18]

Thanks for the writeup, pitched a barely swolen pack of roeselare into a fairly high gravity flanders brown sunday around noon. Trying not to worry 35 hours into it, not even a blip on the top of the liquid. Your description of a slow starter has me still hopeful.

I know, I have read the 72 hour sticky but none of my 25-odd batches have taken this long

Mine really got going around the 4-5 day mark, if memory serves. How high of a gravity?

 

[s3n8]

It ended up around 1.088. I followed (for the most part) the recipe from Brewing Classic Styles Flanders Brown. Then I remembered that bottle of candi sugar syrup I had in the fridge, and I tossed that in as well. I have always had a hard time following directions, and I realize that I am going to be pushing the upper limits (11% according to Wyeast) if this attenuates like it should. Bottle carbing may be iffy.

It still shows no signs of fermentation. I am going to be within a couple miles of my "local" HBS tomorrow, so I can pick up some new bugs just in case its still doing its impression of stagnant pond water by then.

 

[flyangler18]

Yikes, that's definitely pushing it. A second pack might be in order.

 

[AnOldUR]

It ended up around 1.088. I followed (for the most part) the recipe from Brewing Classic Styles Flanders Brown.

Also went the Flanders Brown route with my Roeselare. Starting gravity was a lot lower (1.064), but it did take three days to start. Be interested to hear your results and if you do a second pitch.

 

[s3n8]

Ohnoes!

I just checked on my flanders to see if it might have taken off overnight. Well, its not fermenting, but something did take off. It has a hazy white (moldy?) layer covering the top of the liquid. At first it looked like the headspace was filled with fog, but upon closer inspection, the liquid is covered in hazy white stuff. Bummer.

 

[nealf]

That sounds like the beginning of a pellicle to me... isn't that what you were looking for?

 

[s3n8]

That sounds like the beginning of a pellicle to me... isn't that what you were looking for?

Well... Would be if I had seen some fermentation taking place prior to that.

It looks vaguely like a Pellicle, but no bubbles. I will try to snap a pic tomorrow. I got a new packet of Roeselare from the LHBS. Plan on pitching that and racking from underneath whatever is going on in there.

 

[nealf]

Roselare seems to work much slower than other brewing yeasts... I would hold off before repitching, definitely post up a picture

Don't be in any rush when you are working with sour beers.

 

[s3n8]

It was definitely mold, there were little round colonies forming on the side of the carboy. I did not get a picture, but if you have seen mold before, you have seen this. I picked up the last pack of roeselare blend at myLHBS, pitched that into a very clean and sanitized carboy, then racked most of the wort from under the mold... This pack actually swelled, manufacture date was 6/15, so I am hopeful this one will do its job.

 

[s3n8]

This morning the airlock was full and there was krausen running down the side of the carboy. Went from dead to blowing off overnight. Stuck the blowoff into a little bucket of starsan. Hope the mold didnt contribute anything too bad. Thanks for all the advice guys.

 

[s3n8]

I racked this beast to secondary today, SG was 1.040. Krausen dropped 3 days after taking off, and I wanted to get it into secondary prior to a pellicle forming, and to get it in something with a little less headspace. Just curious if the gravity is typical 3 weeks in, I know the lacto and other bugs take a while to get going and are slow workers. There is definitely a pronounced sourness and a funky-not-altogether-pleasant smell.

 

[flyangler18]

To add some deeper complexity to my Flanders Red, I just added the dregs from bottles of both Rodenbach Grand Cru and Ommegang's Biere de Mars to the secondary.

 

[scinerd3000]

how much oak cube did you end up adding or did you soley go with the oak peg? And how was the Biere de Mars. I had been wanting to try that so now im curious

 

[flyangler18]

how much oak cube did you end up adding or did you soley go with the oak peg? And how was the Biere de Mars. I had been wanting to try that so now im curious

1 oz medium toast, plus the peg. Biere de Mars is awesome - delicious Bretty flavor dominates.

 

[Tonedef131]

To add some deeper complexity to my Flanders Red, I just added the dregs from bottles of both Rodenbach Grand Cru and Ommegang's Biere de Mars to the secondary.

You think there is enough viability in these to make a noticeable effect? We are doing a small Flanders Red tasting in a month or so with I believe ten examples of the style. Since no one else attending has a Flanders Red in the works I called dibs on the dregs from all the bottles. I figure I will put them all in one bottle, cap it, then go home and dump them in the barrel. But the more I think about it I'm wondering if the bugs in there really stand a chance against the already established critters from the multiple Roeselare packs I pitched. You think it's worth the trouble?

I am most excited because we have a bottle of Rodenbach Vin de Cereale, and if those bugs are still alive and can take hold inside my barrel I would be ecstatic.

 

[flyangler18]

You think there is enough viability in these to make a noticeable effect? We are doing a small Flanders Red tasting in a month or so with I believe ten examples of the style.

Oldsock's comment early in this thread suggests it has been successful for him in the past!

I am most excited because we have a bottle of Rodenbach Vin de Cereale, and if those bugs are still alive and can take hold inside my barrel I would be ecstatic.

Lucky bastard.

 

[womencantsail]

Everything I've read and been told (from people's experiences) says that the dregs are the way to go. I've got a wild ale going and I've pitched dregs from RR Conescration, RR Temptation, NB La Folie, Jolly Pumpkin La Roja, and Lindemans Cuvee Rene, along with a vial of Brett C. It's only been a week so far, so I haven't bothered to taste it yet, but I've been (almost) assured that this will give me a good result.

 

[Tonedef131]

Alright then, I will be dumping the dregs in. I will probably start keeping lambic dregs for my lambic too then. I just went to Jolly Pumpkin and have some fresh bottles I could throw in these beers. As a matter of fact I think I will put the dregs of my NG Golden Ale in my Orval type beers tonight!

 

[dreadnatty08]

Oldsock's comment early in this thread suggests it has been successful for him in the past!

All the info I've read suggests that Rodenbach is filtered:
Rodenbach Grand Cru
Brew Your Own: The How-To Homebrew Beer Magazine - Beer Styles - Oud Bruin: Style of the Month

The bottle I had a month ago was pretty clear all the way to the bottom without any notice of dregs.

 

[ryane]

Oldsock's comment early in this thread suggests it has been successful for him in the past!

All the info I've read suggests that Rodenbach is filtered:
Rodenbach Grand Cru
Brew Your Own: The How-To Homebrew Beer Magazine - Beer Styles - Oud Bruin: Style of the Month

The bottle I had a month ago was pretty clear all the way to the bottom without any notice of dregs.

Yup, duchesse is filtered as well, even the large bottles