Difference between WYeast #3763 and #3278

[MikeB]

I'm was planning to make 10 gallons of Flanders Red tomorrow but my LHBS only had one smack pack of the Roeselare Blend (#3763). I ended up grabbing a pack of the Belgian Lambic Blend (#3278) so that I'd have enough yeast/bugs to ferment 10 gallons. From the WYeast site these blends don't look that different. Has anyone made a Flanders Red with #3278? I thought I'd split the 10 gallons in two and see how each performs, but also thought I might just mix everything all together. Any thoughts on this?

From WYEAST site:

YEAST STRAIN: 3278 | Belgian Lambic Blendâ„¢

Back to Yeast Strain List

This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Origin:
Flocculation: Variable
Attenuation: 70-80%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 11% ABV


YEAST STRAIN: 3763 | Roeselare Ale Blend

Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Origin:
Flocculation: variable
Attenuation: 80%
Temperature Range: 65-85F 18-30C
Alcohol Tolerance: ABV 11%

[bcmaui]

15

[brewinhard]

Either one of those will make a good flanders red. They are both relatively weak in terms of bugs though and you might want to consider adding the dregs of a couple commercial sour beers as well during the aging to boost the complexity and sourness. Think Jolly Pumpkin, Drie Fontenin, Cantillon, Russian River, etc.

[snowcapt]

15

Or maybe 485?

[MikeB]

Thanks for the math help - snowcapt more than bcmaui.

I ended up splitting the batch and pitching the smack pack into separate carboys. The Lambic Blend was dated from March and the Roeselare was from earlier this month. I like the idea of adding good sour beer dregs and may do so. I just tasted our 14 month old Flanders Red made with Roeselare only and it does seems relatively clean, one-dimensional and not as sour as I thought it would be. I still have the oak cubes from that batch, so maybe I'll throw those back in at some point.