Beer Forum

I think some people have posted that they like the flavor profile from Roeselare more in the second and third generations. I've got a 15 month old 1st pitch Roeselare Flanders Red (JZ's recipe) that's ready to be bottled/kegged and want to start a second generation. So, my questions:
1) should I put the new FR wort right on the whole 15 month-old bug-cake? Or should I collect a couple cups for reuse?
2) my understanding is that the Roeselare blend has saccharomyces, which after 15 months is presumably gone. Should I also add a vial of saccaromyces, say 001?
3) has anyone not liked the second or third generations better?

Thanks!

D

I just started to reuse some of the bugs I have laying around. If I were you I would ferment out using only a sacc strain like 001, 1056, transfer then I would pitch the bugs. I have been repitching only the oak cubes and leaving the sludge behind. I would not pitch much more then that, you could end up with a boring beer if you pitch too many bugs.

Westco

Thanks westco - so you think reusing too much slurry from the current Flanders red will make a boring beer? Why is that? I would have thought the opposite - too funky.

d

Sour beers take time (as you know already) to develop complex flavors and aromas. Bugs like brett actually make those flavors under stress. if you over pitch it could ferment too fast without making those tasty flavors we love. I have made about 35 gallons of sours, but I don't have a lot of experience re pitching. From what I understand you can't really under pitch bugs if you already did a primary fermentation. If you did no primary with a Sacc yeast strain then under pitching with bugs would make a interesting beer for sure (probably not the best beer). Maybe someone with more experience could give their two cents, personally I wouldn't pitch more then a tablespoon of that slurry.

Westco

I believe Rodenbach transfers 10% soured beer and 90% clean fermented beer into their wooden barrels for aging.

Ok, thanks for the replies. Will be adding quite a bit less then I originally thought I would. And will add fresh sacc.

Thanks

d