Wyeast Roeselare Blend
#1
Posted 29 October 2009 - 05:52 PM
#2
Posted 29 October 2009 - 06:22 PM
No idea, but if consider turning this into a group brew........got an old carboy that just sits there looking at me..........Any thoughts?
#3
Posted 29 October 2009 - 06:29 PM
#4
Posted 30 October 2009 - 05:51 AM
+1 on everything. I've been doing buckets for the first 6 months and then moving to glass with the wooden dowel and had good success.I wouldn't brew 11 gallons of any sour personally. What I have been doing is brewing 5 gallons of a sour every 6 months so that when I rack the first one out of primary I've got a fresh 5 gallons to toss on the funk cake. I love sour beers as they are a real treat to me but having more than 5 gallons of any one specific sour is overkill for me. I prefer the variety.low pitch rate will stress the bugs a bit and give you more sour/funk. First generation R-blend can be week on sour/funk based on my opinion, so if I were you I would probably do the same thing. When you say that you are going to do JZ's method, is that the bucket? I've heard people get better results from Raj's wood stopper method for micro-o2, so I've gone that method myself. Best of luck on the project they are fun to watch. Giver us an update in 1-2 yrs.
#5
Posted 30 October 2009 - 06:37 AM
I am the same way, but have to keep my brew partner happy too! This is all going into a 14g glass carboy with the wooden dowl method that raj writes about (having it dip into the beer does freak me out a bit),+1 on everything. I've been doing buckets for the first 6 months and then moving to glass with the wooden dowel and had good success.I wouldn't brew 11 gallons of any sour personally. What I have been doing is brewing 5 gallons of a sour every 6 months so that when I rack the first one out of primary I've got a fresh 5 gallons to toss on the funk cake. I love sour beers as they are a real treat to me but having more than 5 gallons of any one specific sour is overkill for me. I prefer the variety.
#6
Posted 30 October 2009 - 06:45 AM
The oak dowel is a little freaky until you start to understand what's going on in the beer. Just make sure you've got room for the wood to expand as it will and if it is jammed in the neck it will crack the carboy. I'd hate to see a 14 gallon demijohn busted!Funky beers are a good time but patience is everything. Enjoy!I am the same way, but have to keep my brew partner happy too! This is all going into a 14g glass carboy with the wooden dowl method that raj writes about (having it dip into the beer does freak me out a bit),
#7
Posted 30 October 2009 - 07:38 AM
#8
Posted 30 October 2009 - 08:59 AM
This is accurate. Saccharomyces is about all that will really propagate in a starter made a week in advance. Saccharomyces and lactobacillus are the only 2 organisms in the blend that have a short lag. When Sacc is present Brett and Pedio will both take 30-60 days before they start to show themselves. So unless you're planning your starter a month in advance of brewing I wouldn't bother.As for a starter and Rosalare. I read that you should not make a starter because the brewers yeast and the bugs will not propagate at the same rate. It is best to just pitch the pacakge. Can anyone comment on this?
#9 *_Guest_Blktre_*
Posted 30 October 2009 - 09:30 AM
Edited by Blktre, 30 October 2009 - 09:31 AM.
#10
Posted 30 October 2009 - 09:39 AM
What is your feeling/opinion on re-using Roaslare? I have a flanders brown that I plan to keg soon and I wasn thinking about using part of hte slurry for a flanders red.This is accurate. Saccharomyces is about all that will really propagate in a starter made a week in advance. Saccharomyces and lactobacillus are the only 2 organisms in the blend that have a short lag. When Sacc is present Brett and Pedio will both take 30-60 days before they start to show themselves. So unless you're planning your starter a month in advance of brewing I wouldn't bother.
#11
Posted 30 October 2009 - 10:34 AM
I haven't had a chance to reuse the Rosalare blend yet but I am planning on it. The part I am still debating is if I want to re-pitch a Sacc strain when I throw the next batch on the funk cake. After 6 months in primary I'm thinking all of the Sacc will have been cannibalized. Though that is just a gut feeling from what I have observed.What is your feeling/opinion on re-using Roaslare? I have a flanders brown that I plan to keg soon and I wasn thinking about using part of hte slurry for a flanders red.
#12 *_Guest_Blktre_*
Posted 30 October 2009 - 10:48 AM
#13
Posted 30 October 2009 - 11:28 AM
#14
Posted 30 October 2009 - 01:56 PM
#15
Posted 30 October 2009 - 06:40 PM
I'm on my 4th batch from the first yeast pack. I add about a 1/2 cup per 5 gallons. Flanders red/brown are basically the same beer IMHO. If you want to try something different try a blonde they turn out really nice.What is your feeling/opinion on re-using Roaslare? I have a flanders brown that I plan to keg soon and I wasn thinking about using part of hte slurry for a flanders red.
#16
Posted 31 October 2009 - 06:29 AM
That is good information. Belgian blonde or American blonde? Always looking to have more sours around the house.I'm on my 4th batch from the first yeast pack. I add about a 1/2 cup per 5 gallons. Flanders red/brown are basically the same beer IMHO. If you want to try something different try a blonde they turn out really nice.
#17
Posted 31 October 2009 - 07:52 AM
I did something around 1.050 OG with 70% Pils, 20-25% wheat, and 5-10% of a light crystal. Keep the hops low (12-17 IBU) and Noble-ish in character and you should be good to go.That is good information. Belgian blonde or American blonde? Always looking to have more sours around the house.
#18
Posted 31 October 2009 - 09:29 AM
#19
Posted 31 October 2009 - 10:24 AM
You guys over at Yellowstone redefine the term "brewing partner" Seriously, hope you have a great brew day, I'd stop by but I'm brewing up something hoppy myself. BTW we need to do a sour tasting SOON.... shoving a rod in the bung!
#20
Posted 31 October 2009 - 11:25 AM
no one really mentioned it here, but you want the wood for the O2 and not the woodiness. Boil the wood in water for a good while to leach out some of the oak character. This will also help the wood expand and reduce the risk of a cracked carboy neck.Thanks for all the responses guys. The kettles will be fired up tomorrow afternoon-- with just the Roeselare pitched, kept around 70 deg F, and shoving a rod in the bung! I'll keep you posted... in about a year from now.
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