killian
Well-Known Member
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 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.
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 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...
Rodenbach is pasteurized, which is why there should be no activity.
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.
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.
Great info, thanks. I love that beer, it's definitely unique and funky, I ordered mine online from Oak Tree Wines.
Great info, thanks. I love that beer, it's definitely unique and funky, I ordered mine online from Oak Tree Wines.
They have Panil Barrique there too which has live cultures in it.Great info, thanks. I love that beer, it's definitely unique and funky, I ordered mine online from Oak Tree Wines.
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.
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