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Author Replies
03/09/11 03:47 PM  
Repitching an old slurry of Roeselare?
I brewed a a red at the beginning of August of last year and pitched Wyeast Roeselare. In September when I racked it into a clear fermentor I rinsed the yeast cake intending to repitch it. Well, it did not happen. I am still tempted to use it. I ended up with about about 150 ml of slurry. Probably not pure (likely trub) as it was a cocoa color from the get go and still is.

Is there anything viable in this still? My plan is to make a Flanders pale ale with a simple grist of Pilsner and a bit of carahell and Hallertau for hops. Then pitch with FRESH yeast. Not sure what yet but probably something neutral and also add the Roeselare slurry at the same time. What is the likely outcome?

tom sawyer
03/09/11 04:57 PM  
Re: Repitching an old slurry of Roeselare?
I'd wager the wild yeast and bugs are still viable, I think your plan is sound. Worst case, you would have to buy a new pack of Roeselare blend if you don't see/smell activity in a few weeks.

Whether the cake will yield something similar to the first batch, is questionable. I've heard varying results from repitching. Throw in variable viabilities and you have something of a crap shoot.

03/10/11 12:17 PM  
Re: Repitching an old slurry of Roeselare?
I have found over a 5 year period that re-pitching the dregs from a previous batch has excellent results and the Roselare blend gets better and more stable the longer you use it. I don't even wash it because that could disrupt the blend ratio of bugs.
03/10/11 12:19 PM  
Re: Repitching an old slurry of Roeselare?
DaveB - I would recommend pitching with a normal fresh yeast strain and then after that fermentation basically is done pitch the Roeselare and wait at least 6 months to try it.
03/10/11 08:34 PM  
Re: Repitching an old slurry of Roeselare?
I don't necessarily wish to get a similar result as the first batch. Just want to know if something will come of it or am I just tossing in a bunch of dead gunk.

The first beer I did with it I pitched straight roeselare with no starter as I wanted it more funky. I guess that is the reason I was thinking of pitching this slurry along with a fresh yeast from the get go as I have heard if you pitch it after initial ferment it is more subdued in character.

Regardless of when I add it do you folks think I should just dump the whole 150 ml of slurry in, or just a bit? Perhaps I should throw some starter wort at it first to see what life I can coax out of it first?

03/10/11 10:23 PM  
Re: Repitching an old slurry of Roeselare?
Roeselare really never gets "funky". It is a very pleasing blend of bugs that will give you a consistent flavor profile with lots of nuances of Rodenbach flavors without the oak.
03/11/11 07:51 AM  
Re: Repitching an old slurry of Roeselare?
Well, I am using "funky" in a relative sense. I am really pleased with how my red is tasting. It was actually quite flavorful only a couple of months in and it keeps getting better. Has a thin pellicle on it so I have not tasted it recently. If I can restrain myself, I am going to try and let it go at least a year. I have pretty decent oak flavor as well. I added about 4 0z. of French medium toast oak soaked in Cabernet.
tom sawyer
03/11/11 05:11 PM  
Re: Repitching an old slurry of Roeselare?
Cab-soaked oak, nice touch Dave.
03/13/11 04:57 PM  
Re: Repitching an old slurry of Roeselare?
It did make a nice flavor addition. I did not come up with the idea though. I read a suggestion somewhere for emulating JP La roja to soak the oak in cab and I love that beer. I presume they use cabernet barrels for aging??? Anyway, adds a nice element.
tom sawyer
03/13/11 07:54 PM  
Re: Repitching an old slurry of Roeselare?
I'm using a barrel that I originally aged a California zinfandel in. It has a Flanders red in it thats getting good reviews so far.
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