Roselare?????

[brewtoomuch]

Should the Roselare from wyeast take off like a normal yeast. I pitched it yesterday and still no sign, it was a few months old is my concern. It's been a while since I have used it.

[HopRunner]

Should the Roselare from wyeast take off like a normal yeast. I pitched it yesterday and still no sign, it was a few months old is my concern. It's been a while since I have used it.

I did three batches with Roeselare this summer and they all took forever to take off. Just wait a couple of days and it will take off. If you noticed when you poured it in, there isn't much in there. Not like a vial or a regular smack pack. I think there is a small quantity of Saccharomyces and Brettanomyces and several bacterias. They all take a while to populate the wort.

[brewinhard]

It can be a very slow starter, especially if the packet has some age. As long as you have sanitized properly, don't worry too much and just give it some time. It will go!

[brewtoomuch]

Thanks for the replys just got home and the airlock is bubbling away happily. Great only 9 months to go before its done.
Anyone add oak now or should I wait till near the end?

[brewinhard]

Depending what style of beer you brewed (Flanders red/brown?) you will want to rack it to a carboy for long-term aging. I brewed a Flanders Red earlier this summer with just the Roselare as a primary yeast and let it go for about 7 days or until the fermentation began to slow a bit. I then racked to a carboy on top of 1oz. of french med. toast oak cubes. You will definitely want to get the beer off the primary trub and yeast for a Flanders for aging. My thinking was rack it while it still had some fermentation going on so there would be minimal oxidation to the beer before the pellicle formed.

[HopRunner]

Depending what style of beer you brewed (Flanders red/brown?) you will want to rack it to a carboy for long-term aging. I brewed a Flanders Red earlier this summer with just the Roselare as a primary yeast and let it go for about 7 days or until the fermentation began to slow a bit. I then racked to a carboy on top of 1oz. of french med. toast oak cubes. You will definitely want to get the beer off the primary trub and yeast for a Flanders for aging. My thinking was rack it while it still had some fermentation going on so there would be minimal oxidation to the beer before the pellicle formed.

+1
That is exactly what I did for both my Flanders Red and Flanders Brown. There is still looks to be plenty of yeast on the bottom of the carboy for the bacteria to feed on.

[brewinhard]

Hoprunner,

How are your Flanders coming along? Do you have a pellicle formed yet? I have a thin crusty/flakey brett pellicle on my strong flanders brown, but my red only shows minimal (if any) pellicle. I am thinking neither have a huge pellicle because I racked while there was still active fermentation to push out any oxygen that would cause the pellicle to form. I am not worried too much as these beers have a long time to go. I have also read/heard that not all will form pellicles. I have heard reports that some people who have brewed these before actually prefer the characteristics of ones that did not form pellicles. Really looking forward to tasting these in about 1 year as I plan to let them go about 18 mos or so to be sure they are good and sour. Meanwhile I will get my funk fix brewing brett beers!

[brewtoomuch]

You may not want to wait 18 months it could be vinegar by them. Mine takes about 9 months in glass and it is nice and funky. I didn't rack off the yeast last year and had no problems, even took a bronze for that beer.