tag:blogger.com,1999:blog-8066877917844499643.post3581624967764184962..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: With the re-re-release of Wyeast's Roeselare BlendThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8066877917844499643.post-33533162912658972812021-06-14T21:30:34.552-04:002021-06-14T21:30:34.552-04:00I think it is a fine idea, although I have never b...I think it is a fine idea, although I have never brewed something quite like it. Theoretically it should work, the Brett in the dregs should add complexity to the relatively clean base. The Philly Sour isn't too attenuative, and won't make an aggressive amount of lactic acid (compared to something like Sourvisea). <br /><br />We're planning on brewing our first full-sized batch with Philly Sour next week (a sour IPA).<br /><br />Best of luck, and please report back later this year with your results!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-46986405818482911202021-06-14T19:17:34.960-04:002021-06-14T19:17:34.960-04:00Hi mike!
I been reading your posts AND your book l...Hi mike!<br />I been reading your posts AND your book looking for my first (Lets call it) red sour.<br />Between this recipe AND your wine barrel flemish red i find some idea for the malts.<br />Now, my first problem is the bacteria, so i Will try it with lallemand philly sour because nowadays, here in argentina, Is the most Easy to find. (Apart from the Price).<br />My idea Is to do primary AND then add some bottles dregs AND fruit.<br />Do you think that It Will be enough to improve the beer AND win some complexity?<br />My basement Is about 65 Farenheit on winter, so i plan to leave It there a few months.<br />Some idea come to your mind with something that could help me to do with the lack of a blend with good bacteria?<br /><br />I wait for your answer AND thanks for all your help!!<br />Anonymoushttps://www.blogger.com/profile/00484222196760291841noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-79428827252174576912018-05-10T20:49:18.173-04:002018-05-10T20:49:18.173-04:00Usually I pitch a combo of brewer's yeast, a b...Usually I pitch a combo of brewer's yeast, a blend, and bottle dregs from a few unpasteurized sour beers. That's a reliable way to ensure a quick start to fermentation, a full complement of microbes, and a little added biodiversity. Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-48077428109166846912018-05-09T14:06:59.390-04:002018-05-09T14:06:59.390-04:00Thanks for all your info, Mike! Love reading all y...Thanks for all your info, Mike! Love reading all your posts. Just started reading about a month ago and can't wait to brew this up. Catching up on 9 years of posting has been great. <br /><br />You mentioned early in the post that you wanted to avoid using a clean yeast strain in primary to remedy your issue with the first batch not being sour enough. But then you pitched US-05 after there was little to no activity. Would you still recommend just trying to use the Roeselare blend without a clean yeast strain for a more sour profile, or just pitch the Roeselare with US-05?ZGSnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-68635818272837506882015-12-12T18:53:21.453-05:002015-12-12T18:53:21.453-05:00I love adding wine to beer! I'd be more inclin...I love adding wine to beer! I'd be more inclined to blend in the wine to taste at bottling, rather than to the solera itself, but either way would work. Most of the color should come from crystal/caramel malts, but the wine won't hurt!<br /><br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-31210779201459431082015-12-10T19:34:31.427-05:002015-12-10T19:34:31.427-05:00Thank you Mike!
So far so food. It's not vine...Thank you Mike!<br /><br />So far so food. It's not vinegary. I am going to pull 5 gallons soon. Not sure if I should bottle as it or add it some to a french saison.<br /><br />On the Solera thing, I was thinking to add a bottle of red oaky wine to it to give it the oak notes and the color a Flanders has. Is there any issue with that approach ?EscapeArtisthttps://www.blogger.com/profile/14586179493322303337noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72300258795100369822015-10-15T20:26:43.570-04:002015-10-15T20:26:43.570-04:00A Flanders Red is going to be really malty from Vi...A Flanders Red is going to be really malty from Vienna/Munich and caramel malts like CaraMunich and Special B. So this recipe would be a great start!<br /><br />In stainless steel (or glass, plastic) you shouldn't lose a noticeable amount to evaporation like you would in a barrel. So brew the amount you're going to pull. It also isn't as essential to keep it topped up.<br /><br />I don't like any oxygen in my sour beers because I don't prefer the vinegar flavor it produces. If you do, the best plan is to age a small portion open to the air (in a glass jug with cheesecloth over the mouth). You can then use this malt viengar to blend into the main batch to taste. Let your tasting be your guide if that is necessary or not.<br /><br />Best of luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34884503013084702282015-10-14T19:35:34.081-04:002015-10-14T19:35:34.081-04:00Awesome site, awesome book!
I started a Solera in...Awesome site, awesome book!<br /><br />I started a Solera in March, 13 galons, 1/2 wheat, 1/2 barley from concentrate, it's stored in stainless steel vessel.<br /><br />I wont move that to a secondary. Just can't do that.<br /> <br />I used Rosaelare and spiral that I recovered from a 5 gallons red wine making<br /><br />What is my best bet to get close to a Flanders ? <br />I plan to take 5 galons early spring and hints on how do I compensate for not using a wood barrel ? I am planning to replenish it with 6 gallons (is there a ratio on how much I lose in time?) Then what kind of replacement should be ? I am thinking to do your grain bill and make a yeast beer with the other 5 gallons.<br /><br />Do I open the vessel once in a while to let some oxygen get in since is Stainless and there won't be any oxygen getting in ? <br /><br />Any tips would be great. I'd be sampling and measure the density tonight. <br /><br />Wow, those were a lot of questions.<br /><br />My very best!<br /><br /><br />EscapeArtisthttps://www.blogger.com/profile/14586179493322303337noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77227022458793736082015-01-08T20:46:06.621-05:002015-01-08T20:46:06.621-05:00This batch was used as a starter for our first win...This batch was used as a starter for our first wine-barrel-aged Flemish Red. So it really isn't going to tell you much about "this" beer. Here are the <a href="http://www.themadfermentationist.com/2009/12/wine-barrel-flanders-red-tasting.html" rel="nofollow">tasting notes</a> for that beer. <br /><br /><a href="http://www.themadfermentationist.com/2014/07/priming-barrel-aged-and-blended-sour.html" rel="nofollow">This post</a> should help on priming barrel aged beers (short version is to assume half the residual CO2 that you would otherwise).The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-16486132887091545252015-01-08T00:48:47.683-05:002015-01-08T00:48:47.683-05:00Mike,
Have you done a tasting review of the '...Mike,<br /><br />Have you done a tasting review of the 'plain' portion of this that was bottled - didn't see a link to a review. Also, in the notes from your first flemish red you noted a low carb level and that Russian River carbs their barrel aged beers different than others. What did you do different this time around? Anonymoushttps://www.blogger.com/profile/05896245867271214682noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-73501838630815230992014-03-24T20:46:59.696-04:002014-03-24T20:46:59.696-04:00Cheers! Boiling knocks dissolved gas out of water....Cheers! Boiling knocks dissolved gas out of water. Just let it chill covered. If a little gets in the bugs will scavenge it.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-13824500396660244872014-03-23T13:52:51.605-04:002014-03-23T13:52:51.605-04:00This site has been an amazing resource for me as a...This site has been an amazing resource for me as a homebrewer and I'm going to brewing school soon and will take some of the knowledge I've gained from you to my commercial endeavors. I can't wait for your book to come out. <br /><br />Quick question: where did you get, or how did you make deoxygenated water? It's not likely that I would need to add water post-primary because I'd blend my sours to get the ABV and flavor I desire, but this is an interesting technique. Joehttps://www.blogger.com/profile/16734902919868867013noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76740822340656984462014-02-01T10:28:53.909-05:002014-02-01T10:28:53.909-05:00Yep. I'd treat sour beers as you would any oth...Yep. I'd treat sour beers as you would any other similar SRM, low-hopped beer. No need to do anything special in terms on mineral additions. I usually don't post my actual water profile because I don't think it is something worth imitating. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-78844669096429154842014-01-30T19:18:01.152-05:002014-01-30T19:18:01.152-05:00You water profile and pH for this recipe is before...You water profile and pH for this recipe is before you mash in, correct? I've brewed two Flanders Reds and never really adjusted the profile before. I only kept the mash pH below 5.4. What RA would you suggest for a Flanders and other medium to dark sours?Joehttps://www.blogger.com/profile/16734902919868867013noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67377760528619289172013-10-18T09:19:52.936-04:002013-10-18T09:19:52.936-04:00Hey bud
Curious about yeast. I have a 2nd generat...Hey bud<br /><br />Curious about yeast. I have a 2nd generation flanders going. Pitched on top of the ECY02 yeast cake from the first generation. After two months the sourness is very much there. Way more pronounced than the first generation one. However, the gravity did not drop near as much as the first one, which is at 1010. The second generation one is at 1019. Should I throw some 05 in there to see if the sacchromyces yeast can eat some of the sugar or just let it sit?Suwannee Refugeehttps://www.blogger.com/profile/05206993330561368560noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45359308741610155572013-09-25T20:24:20.703-04:002013-09-25T20:24:20.703-04:00I think jamil's malt bill is great, but I don&...I think jamil's malt bill is great, but I don't think the minute details of the recipe are too important when it comes to sour beers. What I don't like his his advocacy for a clean primary fermentation followed by Roeselare Blend in seconary. That seems to work pretty well in barrels, but in carboys it doesn't produce enough character for me!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63178838395114270962013-09-24T08:36:20.050-04:002013-09-24T08:36:20.050-04:00What do you think of Jamil's recipe and how do...What do you think of Jamil's recipe and how do you like the changes you made to the grain bill here. I have several Flanders going based on Jamil's recipe. They all taste slightly different. The beauty of fermentation. Looking forward to blending a few in early winter. Great Egret Brewerynoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60156984477437445412012-04-29T12:33:29.797-04:002012-04-29T12:33:29.797-04:00Great!
Guess I will rack to secondary and refill t...Great!<br />Guess I will rack to secondary and refill the carboy with a new batch half fermented with clean yeast. Thanks for the tips and the great website.Bryggmästare 1https://www.blogger.com/profile/03454611155884819674noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47213495872381999502012-04-29T11:51:15.506-04:002012-04-29T11:51:15.506-04:00Most Belgian brewers transfer their reds to second...Most Belgian brewers transfer their reds to secondary (from stainless steel to the large oak tuns). You can leave your beer in primary, but it will produce a more funky "rustic" character that is closer to a lambic than a Flemish reds. This is because as the brewers yeast (from the blend) dies it will provide nutrients and sugars to the Brett. <br /><br />I have had just as good results with oak cubs, the pegs gave me nothing but problems. An ounce (28 g) of oak is a good place to start, you can always add more later if you want more oak flavor. I like to boil the oak in water for a few minutes to remove some of the stronger oak flavors before adding it to the beer.<br /><br />Hopefully that helps, good luck!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27221827033567536642012-04-29T11:24:12.566-04:002012-04-29T11:24:12.566-04:00Hi!
Brewed a Flanders red with Roeselare ale blend...Hi!<br />Brewed a Flanders red with Roeselare ale blend a couple of weeks ago. Right now I try to find out if I should rack to secondary or just leave it in the carboy for the rest of the year and a half its about to sit. I didn't pitch any clean yeast, just the blend. I also ponder if I should do the oak peg thing you written about or just use cubes. This is my first sour so I would really like some input.Bryggmästare 1https://www.blogger.com/profile/03454611155884819674noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-65793514090476486162010-10-03T23:59:47.584-04:002010-10-03T23:59:47.584-04:00Transferred my Flanders Red to secondary today aft...Transferred my Flanders Red to secondary today after almost a month in primary. Gravity down to 1.013 and already has a nice tart flavor. Hope it's normal to have this after only 1 month. :)Andreihttp://zmievski.org/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40510153916309573432010-09-05T21:13:42.740-04:002010-09-05T21:13:42.740-04:00I leave my sours in primary until primary fermenta...I leave my sours in primary until primary fermentation appears to be over, say 2-3 weeks. You can go longer or shorter if you want, it isn't a big deal. I leave my lambics in primary for their entire fermentation which gives a funkier character.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41932195011301298972010-09-04T13:31:37.928-04:002010-09-04T13:31:37.928-04:00Brewing a Flanders red tomorrow (with Roeselare bl...Brewing a Flanders red tomorrow (with Roeselare blend). How long am I supposed to keep this in the primary?Andreihttp://zmievski.org/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21131008958887767802010-07-21T20:40:53.426-04:002010-07-21T20:40:53.426-04:00Sweet, let me know how it turns out... in a couple...Sweet, let me know how it turns out... in a couple years!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34709347869526493872010-07-21T17:37:23.417-04:002010-07-21T17:37:23.417-04:00Brewing this up today. Just about done with the b...Brewing this up today. Just about done with the boil!ReverendTenHighhttps://www.blogger.com/profile/16204236468709967565noreply@blogger.com