Roeselare And Lambic Blend

[barls]

ok guys can these be cultured up as with the normal yeasts

 

[Quintrex]

ok guys can these be cultured up as with the normal yeasts

Yep, except the proportion of bugs Vs. yeast will change. Often the bugs are slower to grow.

On the other hand, with each repitch of the roeselare blend it tends to get more sour.

What I'm saying I guess is either a) don't overthink it and just do it, or B) a sour brew is a long term investment, better not to skimp on the stuff that makes it.

Your call

Cheers

Q

 

[barls]

good point ill just take a sample from the cake after.

 

[Pumpy]

Glad you asked the question Barls

So will a Wyeast sachet do a 40 litre Batch

Barls are you going to ferment with Cal Ale yeast first then add the Roselare when the SG gets down to about 20?

Pumpy

 

[barls]

im currently fermenting a 24L oud bruin with the wlp 515. it started at 1068 and im planing on adding the roselare at about 1032 as per the advice im currently have.

 

[Pumpy]

im currently fermenting a 24L oud bruin with the wlp 515. it started at 1068 and im planing on adding the roselare at about 1032 as per the advice im currently have.

sounds good Barls ,

How long should it take a year ?

Pumpy

 

[barls]

maybe who knows, i just bottled one of the batches from my wedding brewday last year, it was about 8 months but it was brett.