toddo97
Well-Known Member
I'm getting ready to brew a ToD clone that came with wyeast roeselare 3763. I've read that the roeselare won't make a very sour beer until the second or third repitch. I also made a starter for it that I sat on a stir plate for 24 hours before finding on their site that they don't recommend making a starter due to the sacc overpowering the lacto (I pulled it off and put it in the fridge after I saw that). I have bottle dregs from a bottle of ToD that I'm going to pitch, but if I grab another unpasteurized sour and pitch both bottles for 24-48 hours before pitching the roeselare, do you think that would get me some better/faster souring than just throwing everything in at once and letting it sit for a year? I'd rather not have to wait 18 months or more to get it sour enough for my tastes--I know the original isn't super sour, but I'd like to get some decent acidity in it.