Beer Forum

I understand this blend has some saccaromyces in it, and wanted to know if anyone has just pitched the blend rather than first using a separate ale yeast.

sheikyerbouti wrote:I understand this blend has some saccaromyces in it, and wanted to know if anyone has just pitched the blend rather than first using a separate ale yeast.

I'm doing that right now with the Roeselare Blend, which I think is similar to the Lambic Blend. Primary fermentation was a little slow to take off since i didn't use a starter. Once it started it really took off. The batch is now in the secondary for long term fermentation.

There is a lot of good information in the Roeselare Yeast thread.

I don't know if any of that helped...

thanks hoprunner. I did the same with my roselare/flanders red, didn't know if I could do the same with the lambic blend

sheikyerbouti wrote:thanks hoprunner. I did the same with my roselare/flanders red, didn't know if I could do the same with the lambic blend

Given the description from Wyeast is certainly seems like it should be good to go.

3278 Belgian Lambic
"Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders."

I'm a big fan of just pitching the lambic blend ( plus dregs) more traditional AND repeatable process in MHO.