20 Dec
2004
20 Dec
'04
4:24 p.m.
I haven't done one, but have some info.
Check out this yeast:
3763 Roeselare Belgian Blend. This culture is a blend of Saccharomyces,
Brettanomyces, and Lactic Acid Bacteria to produce classic Belgian styles of
sour brown and red beers. The culture is maintained in equilibrium to
produce a balanced beer with complex aromas and flavors. No additional yeast
is necessary for primary fermentation.
Also, this link:
http://www2.parc.com/eml/members/apte/flemishredale.shtml
----- Original Message -----
From: "Mike Moranz" <mmoranz(a)net-info.com>
To: "MHBA" <mba(a)thebarn.com>
Sent: Monday, December 20, 2004 4:14 PM
Subject: Yeast and lactobacillus
Anyone have any experience brewing a Flanders Red or
Oud Bruin? I'm
looking
for yeast recomendations and some info on using a lactobacillus culture.
Do
both cultures get pitched same time? How or does temp affect the
sourness?
So far WLP500 and Wyeast 4335 look to be ok choices.
Mike Moranz
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