Alright folks. Here's my question....

I plan on doing the Flander's Red from Brewing Classic Styles. It says a few ways to do it, from adding the Roselare strain in at the beginning with an American Ale Yeast, or at the end. The varying difference being the sourness. My idea is this, but I don't know if it's a good idea or not.

For an increased Volume and to control the final tastes I was thinking of dumping ONLY the Roselare Yeast in and fermenting out all the way with that. Letting it age and sit until ready, and then brewing the same batch with a WLP001 and then blending to taste.


So is it alright to ferment a whole batch with the Roselare strain and then blend? Or do you not want to rely on the main ferment from the dirty bugs.

Any advice would be great!

Thanks!

I don't see why not... the blend has 4 yeasts in it, so it shouldnt' have any problems fermenting, and it would give you more control over the level of sour you get in the finished beer, although it would change a bit after blending...

Even with pitching the Roselare straight into primary, the beer will not get as sour as you think. The Roselare strain is pretty tame compared to other blends (East Coast yeast for example). Depending on how sour you want the beer, you may even want to add some dregs from some commercial beers like Jolly Pumpkin, Cantillon, etc., that will help to augment the flavor/aroma of the finished product as well add some depth and complexity to the sourness and funk.

I think blending is also a good option after you give your beer some proper extended aging. It can help to return some sweeter malt flavors to the beer that the bugs may have chewed on during the long secondary fermentation. So, I would highly recommend pitching the roselare straight into primary without making a starter. Do not be alarmed if it takes a bit longer to get going in your beer, just be patient, and don't freak out as it will eventually ferment the wort. It just might not take off in 12 hrs like a normal pitch would.

In my experience, successive pitchings of this strain will produce a more noticeably sour product in a shorter amount of time. So you might want to plan to brew another on the day you rack the first one over to secondary so you can repitch some of the blend into the next batch.

How long are you letting it go when you've used the Roselare blend?

I have let them go as long as 18 mos before with only moderate sourness. When I have pitched commercial dregs and used Roselare in the primary the time frame is shorter with more complexity in the finished product.

Brewinhard,

Are you saying do this on it's own...no wlp001?

Also, I don't have ANY sour beer in a 2 hr radius of me. Any idea was other examples may have some dregs? Rodenbach? Also, is that just really that last bit of the bottle to let it go?




Also, I've heard that it can take a LONG time for the sour bugs to finish (months?). So is that when you're suggesting to rack off the first cake?

Wyeast recommends not doing a propagation, as it will shift the balance of microorganisms present (Lacto and Pedio may not grow up as much as the yeast?), but it could be part of this shift in proportion that results in quicker souring in subsequent pitches with the original batch. Do you just rack on the cake?

I just brewed this sat night, I used a simple neutral dry yeast from nottingham and tomorrow or wed when fermentation slows I will rack to my sour vessel and add the bugs. This should give a medium amount of sourness. I would blend later only if you need to. Cheers