Pulque question

[peterbrannan]

I have never tried anything with bacteria in fermentation before, so this is completely new to me. For those not aware of Pulque, it's a very old Mexican drink. If you go to small towns in Mexico, you will find Pulquerias, where locally made Pulque is served.

https://byo.com/stories/issue/item/2268-pulque-a-mexican-indigenous-brew

More info can be found above. It is basically made like mead, but with agave, and a sour yeast mixture. Being new to sours, I expected a rapid fermentation when I pitched, but have not got any action in the first 24 hours. I am using Wyeast Roselare instead of the recommended 3278 cause that's all my local brew shop had. Other than that, I followed the directions pretty directly. It doesn't really tell how long to let it ferment thought, and I haven't been able to find similar recipe recommendations. Does anyone have any thoughts or advice? Should I add dextrin to the mix? Could add photos if that helps. Thanks.

 

[Jumpman]

WOW this sounds fantastic. never heard of this style before but would like to try this also. i have a dark Belgian ale that i fermented with roeselare and it has been sitting since July and it is just starting to get a tiny bit acidic. i was told roeselare takes a good 12 months to get full complexities. i did just buy a pack of wyeast de bom may give that a shot with this in the coming days. but if you want sour characters you will have to wait a few months. definately a while with roesalare.