I have a belgian dark strong that I'm thinking thinking about adding some dregs from a rodenbach to. would the dregs be enough to add some funky characteristics?
I'm sure building up from a starter would be better but I'm wondering what kind of flavors I might get. I'm thinking I might just keep adding the dregs from each bottle of rodenbach that I drink and add some fresh wort eventually.
bump for this great point. have you spoken with anyone or had any breakthroughs with this since it was posted last april? i've gotta a starter going with dregs from many diff't brett beers and you seriously got me thinking. hmmmm.I wonder if building a starer would have the *opposite* effect of what is intended -- in a nutrient rich environment, the brettanomyces and bacteria which favor an oxygen rich and nutrient rich environment may reproduce more quickly than those which don't. This would cause the overall culture to be dominated by bugs that favor a nutrient rich, high pH, oxygen-rich environment, whereas your beer is a nutrient deficient, alcohol rich, low pH environment devoid of oxygen.
I've done the same also. Sat for about a week on the stirplate and nothing happened (well still smelled like fresh wort and no change to the amount of trub/bacteria cake). I don't know if it should have sat longer or the conditions were wrong or something.I used original rodenbach. I just poured out (into a glass) all but about a quarter inch of the beer then put in some DME and water and topped with foil. Has been sitting for a couple days. Doesn't look like much is going on yet...
One way to find out... I have some Roeselare I saved, I will streak some on a plate and see what grows, we should know in about a week. If they indeed get the Brett from barrels that would indicate Brettanomyces Bruxellensis would be the right species to use.after reading a section of WildBrews last night i came across an interesting area. It says that the Roselare strain Wyeast sells does NOT have brett in it and that Rodenbach relies on the wood barrels to supply the brett. Maybe i'll post what it says verbatim later.
It most definitely is, as are all of their beers. I pitch the dregs from nearly every bottle of JP that I drink and there is always a substantial amount of sludge in the bottom. Although I don't really consider La Roja to be a Flanders Red, adding the dregs to a beer will give it that unique Midwestern funk.La Roja from Jolly Pumpkin may be bottle conditioned, I am not sure, so I plan to try it.
Great info, thanks. I love that beer, it's definitely unique and funky, I ordered mine online from Oak Tree Wines.It most definitely is, as are all of their beers. I pitch the dregs from nearly every bottle of JP that I drink and there is always a substantial amount of sludge in the bottom. Although I don't really consider La Roja to be a Flanders Red, adding the dregs to a beer will give it that unique Midwestern funk.
no ****? i live like 20 minutes away from South Plainfield. Marketplace in East Brunswick has cheaper prices on all their beers and is closer to me. If you wanted to try to save some $$$ on a bulk buy I'm sure I could help you out. After all, it's the least I can do after the used corn whiskey barrel help!
IN!!!!!!!!!!Next month I hope to have isolated the Brettanomyces sp. from Russian River Consecration 2x1, I plan to use that strain for my Flanders beers because I really like the character. If that works out I will inoculate some oak cubes and can send those out to folks who want to try it.