SKU: WY3763
$14.79
Very clear package for yeats saftey thank you very much
Excellent blend and very robust. It came warm during the summer delivery - I should have upgraded the ice packs. Pitched this directly into two separate one gallon batches with some oak cubes and still had half leftover. Currently fermenting and smelling great, but need to wait a few months to really tell.
Very clear package for yeats saftey thank you very much
I love the jolly rancher-ish smell this gives off. After primary fermentation completes with something like US-05, I rack into a stainless steel keg and add Roeselare blend. I let it sit at room temp (65-70-ish degrees f) for about 8 months to a year, tasting it occasionally to determine at what point to tap it.
Great yeast blend and arrive on time.
Can't wait to try this, but it will be in fermentation and aging for a year, will update then!
I first brewed with this five years ago, and it has become my house strain for sours. I re-pitch some of the slurry, along with the occasional fresh pack to produce well balanced, complex sour beers.
This seems to be the Lambic blend of choice for hardcore sour fans. I have been using it for about a year and it has not disappointed!
I have used this blend a few times and the beer always comes out great. Like J and J say, "you could add this to sewer water and it will turn out great."
This yeast is great for making a Flanders red ale
still waiting but so far so good
Still waiting but smells great!
This is a classic souring yeast that has produced many fine sours. Highly recommended.
A blend of 2 Bretts, Lactobacillus, Pediococcus and a few other yeasts for good measure, this has been a workhorse for the sour beers I've produced. Since it has pedio and lacto, you have to make a careful choice of when to use. Your time of pitching will determine how much sourness you will end up with - pitch too soon and the bugs might out compete the yeasts, pitch late and you will wait for a long time for sourness to develop.
My Cherry Lambic with this yeast/bug blend is an award winner.
Brewed a half wheat half pilsen. Threw the wort in a carboy on top of 5 lbs pureed prickly pear and pitched the yeast. Two weeks later, I racked to a secondary. I stuffed the carboy into a closet and left it for a year. I get a prickly pear aroma and initial tast with a hit of super sour. It turned out too sour for some people's taste, but if you're into the Russian River sours then try this yeast.
Makes a great sour, perfect for a darker ale like a Flemish Red.
Used this in secondary in a Flemish Red, OG 1.053 FG 1.008. fermented hot @ 86 with sour cherries, 8 months later, YUM!!!
I have used this blend in several funky/sour homebrews, mostly in tandem with commercial beer dregs.On its own, it is fairly predictable. Subsequent pitches increase significantly in total acid and ester production.I never reach the level of funk/acidity I like when adding after primary. However, its a blend, and its designed to be added in place of multiple pitches of single strains.
Worked so well that I did another 10 gal batch
I brewed up a 10 gallons of a brown ale and split the batch, pitching Roselare on 5 gallons for an attempt at brewing supplication. This is my first experience using wyeast direct pitch yeast. It's been about 2 months and there is already a slight funk, but more fruity aroma coming from it. Not much of a pelicle yet. Looking forward to adding tart cherries in a few months.
Will one pack be enough for a 5 gallon batch?
assuming you have used virtually no (or <2 IBU) hops 1 should be enough in conjunction with a US-05 for general fermentation of simpler dextrins. Bear in mind that the full effects of the Roeselare Blend requires a lot of time to develop. The lactobacillus will not be enough if you used hops and you may want to double up. The pedio will develop over 6 months after the pellicle forms. This is a 6-8 month process. Avoid pulling samples because O2 will increase acetic production. I'd go with 2.
Depending on the original gravity; if it is less than ~1.07 one pack will work. Alternatively many recipes begin fermentation with a neutral ale yeast such as wlp001 and add the souring culture when fermentation slows. That will generate a less sour beer.
Worked for my Flanders Red.
Yes. My starting gravity was 1.055. I left it in the fermenter for 5 weeks before transferring it another vessel to let the brett lacto and pedio do its thing.
Yes...for a Flanders Red I brewed a 2.5 gal batch with WLP001 and Roselare...then a year later I brewed at 2.5 gal batch with WLP001... and blended the aged sour with the new beer...very good very sour. You'll be fine.
I'm using this to brew the recipe kit Russian River Consecration. Since this is a single pitch when should I add the black currants and oak chips?
Add it after initial fermentation for the best flavor contributions. However the recipe itself might have its own directions. Most that I’ve seen call for these additions as a Secondary addition.
Do I need to use another yeast first before pitching this?
Brettanomyces is yeast so no you do not.
You can ferment with this right from the start.
No it has everything you need for a sour
I used the Roeselare strain by itself and had no issues. Fermented great and had all the Brett and other bacteria needed for my sour.
does anyone reuse the yeast cake? sounds like the company does not want you do that according to the package
Hi Tom - As a homebrewer you have the right to experiment as much or as little as you want. Take a look at this thread - https://www.homebrewtalk.com/forum/threads/saving-yeast-cake.473/
