I've been doing the same. I am wondering what's the point of using Pilsner malt? I understand Pilsner malts in super light beers but why use it here? I also don't really understand the point of under pitching either. I didn't think that under pitching effected the Final Gravity as much as create off flavors during the huge growth faze in the beginning. I plan on truncating the fermentation by cooling the carboy after a few days.yellowthere wrote:listen to Jamil's podcast. He recommends underpitching a Cal ale. His goal is here to leave the beer around 1.020, then he will pitch the Roselare in secondary, which will eat up the majority of the residual sugars..eventually. For those that argue traditional use of Belgian yeasts, Jamil uses cal ale to avoid the traditional practice of blending a super sour beer with another to arrive at a medium sourness keeping it really smooth. I'm ordering the yeast this weekend, so what the hell do I know? I've listened to the podcast about 3 times. I can't wait to get this going so that I can forget about it.
Anyway, I have four packages of Roeselare and a couple of extra carboys........... Ohhh my swell just thinking about it...
aleguy - I don't buy your excuse maaaaaan. You can get your yeast shipped in an insulated box with a package of blue "ice". I'm sure JP and More Beer would be more than happy to ship you the yeast in good condition. Besides the bacteria cultures are F'n tough! and you will still have yeast in suspension from the initial primary fermentation. Time to buck up and brew it! Just sayin, join us and we can all compare notes.
I'm going to start mine the weekend after Memorial Day. I have an IIPA planned for that weekend that I need to get done so I can drink it! Reserves are getting low..