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MarkJ
04/27/07 10:28 AM  
 Just starting
Hi all,

So I am just starting the research and journey of soured beers. I have been reading as much as I can and trying to learn about this subject but there is a lot of info out there and I don't know were to begin. Basiclly I would like to do a Flanders Red style of beer. I have a recipe that I want to follow. My questions start here.

After I brew and pitch my yeast, do I let it feremnt out and then add the bugs, do I add the bugs when I pitch the yeast, or do I rack to secondary and then add the bugs?

What would be the best bug, bugs to add to the beer to give me something in the range of a La Folie type of character. I know Wyeast has the Roeselare blend out and I have purchaesed it but after more reading it seems like it may not be exactly what I am looking for. Again I am so new I guess I don't even know what I am looking for.

Any advice would be wonderful.

Thanks,

Mark Mott
SteveG
04/27/07 10:35 AM  
 Re: Just starting
Mark, I'm unconvinced the Roeselare blend is optimal right out of the gate, though some have reported if the beer sits long enough the effect really kicks in. My best advice is patience. Go with the Roeselare first since its the easiest route. If you serial brew consider doing 3 batches, fermenting each with the Roeselare yeast cake from the previous batch. I think that helps the blend develope. When you start getting a feel for sour brewing you could make your own Roeselare blend by buying the components seperately. But IMO that is better to do after you've had some time to observe cause and effect.
MarkJ
04/27/07 10:39 AM  
 Re: Just starting
Okay that makes sense. So it seems like then you would add the roeselare with my primary yeast and rack when the primary fermentation starts to slow. If I rack to seciondary and then add the roeselare it would be 6 months to a year before I could use the cake from the roselare or am I miossing something. I was under the impression that you fermented witha "normal" yeast and then added the bugs at secondary or will the roesalre do both for me?
Cisco
04/27/07 10:50 AM  
 Re: Just starting
You can go either way and will get a different end product. If you want some character from the normal yeast then primary ferment with it and add the roeselare in the secondary. If you ferment in the primary with both strains then you'll have the yeast sludge from the primary do to further projects sooner.
MarkJ
04/27/07 10:54 AM  
 Re: Just starting
That makes sense to. So much to consider, it is surely a different animal than a pale ale. What do the majority of you do when makingthese beers. I would like to go with the masses at least until I start to understand more. The concept of the sludge seems nice because i can do another batch soon after and build up the yeast and bugs.

There will be plenty of bugs left after racking to have them do their thing, correct?

Mark Mott
Cisco
04/27/07 11:13 AM  
 Re: Just starting
I've done it both ways and I think you'll find so have the others on this forum who have seriously ventured into "infected beers". The biggest thing you have to have when working with bugs is - long term patience. The bugs don't really start to take hold and fully develop until 6 months to a year or more. So just make some and forget about it and taste it every couple of months to see how it's developing. If it turns out too strong or too sour for your tastes then just start learning the art of blending beers which is another world of burgundian experiences.
markJ
04/27/07 11:19 AM  
 Re: Just starting
Thanks so much. This is quite inspiring and I can't wait to jump into this.

Mark Mott
 
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