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We have all heard how Roeselare is kind of bland on the first pitch, especially with respect to Pedio-derived sourness.
Posted 34 days ago.
What's funny about that is that supposedly roselare is a very specific ratio of those organisms, but brewers seem to have better luck with subsequent pitches, which almost certainly have different ratios. More specifically the bacteria probably outnumber the yeast by a good margin in subsequent pitches whereas it more than likely comes out of the lab with a much higher yeast to bacteria ratio.
You could consider making a 'lacto starter' IE a starter with calcium carbonate in it to favor the bacteria.
Maybe make two separate starters, one with o2 (plate, SNS, whatever) and one without that is purged and maybe campden'd and topped up with carbonated water with an airlock on it and Calcium Carbonate in it to favor bacterial growth. Then pitch both?
I just came up with this off the top of my head but I can't see why it would be harmful and I think there's a pretty good chance it would be helpful. Maybe others can critique this idea.
Posted 34 days ago.
Posted 34 days ago.
"I'll have the Cantillon Geuze, extra dregs please!"
Posted 34 days ago.
Posted 34 days ago.
You should have made a starter with it. That blend tastes surprisingly good when well aerated, even if it's a touch acetic.
I just demented wort off my ECY Brett B starter that I resurrected from 2013ish and it tasted amazing. I think that strain is the ECY secret to success.
Posted 34 days ago.
To jumpstart the Roeselare I make 10l of turbo cider. Just pitch it in 10l of quality apple juice add a bit of black tea for tannins, rake it to secondary after about 3 weeks and pitch you wort on the slurry. Gives a nice cider after some ageing and good beer again with some ageing. Brett takes its time.
Posted 34 days ago.
Edited 34 days ago by ingoogni
There is a proven and tested quick way to make a flemisch rood/bruin without the blend, it is called "Lowbach" and is developed on the dutch brewing board.
For 10 liters:
OG: 1060
12 IBU
85% pilsner
15% Cara 120
Aged Noble hops
yeast CBC-1
after the peak of the main fermentation add:
0.5 l red wine vinegar
10 ml Lactic acid 88%
10 mg mixed acids (citric, malic and tartaric)
0.5 l cherry sirup (~350 g sugar)
liquid oak
add the second yeast a wine yeast as it has higher resistance for the acidity.
lots of knobs to turn, grist, kinds fruit vinegars, kinds fruit syrups, primary yeast.
Posted 34 days ago.
Yeah, the reason why Roeselare is better on the second generation is because the bacteria they use is not the hardiest LAB, and the Saccharomyces takes over the fermentation early on, out-competing the LAB. I would say the best thing to do is to pitch it as normal in a no-IBU wort, wait for the Saccharomyces to die (I don't know how long that would take, but maybe 6 months?), then reuse the yeast cake. If you don't want to wait that amount of time, it's just easier to buy individual pitches of LAB (get something good from Omega labs or something), Brett, and alternatively Sacch and make your own "blend." Or buy a blend from one of the smaller yeast companies.
Posted 34 days ago.
