Yeasts used so far

Wyeast 3763-PC Roeselare Ale Blend
Beer Styles: Lambics, Gueuze, Fruit Lambic, Flanders Red Ale

My Beers: Oud Bruin de Table, Flanders Red Ale, maybe XX Ale, which is a sloth of a fermentation right now.

Profile: Wyeast's blend of lambic cultures produces beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of the mixed cultures.

Alc. Tolerance 11% ABV
Flocculation variable
Attenuation 80%+
Temperature Range 65-85°F (18-30°C)



Wyeast 9097-PC Old Ale Blend
Beer Styles: English Barleywine, English Strong Ale, Old Ale

My Beers: XX Ale, which is a sloth of a fermentation right now.

Profile: To bring you a bit of English brewing heritage we developed the “Old Ale” blend, including an attenuative ale strain and a Brettanomyces strain, which will ferment well in dark worts and produce beers with nice fruitiness. Complex estery characters will emerge with age. Pie cherry and sourness will evolve from the Brettanomyces along with distinct horsey characteristics.

Alc. Tolerance 12%
Flocculation medium
Attenuation 75-80%
Temperature Range 68-75°F(20-24°C)

Current bottle inventory

Red Ale:
Bottled 22 Feb 09.
2 bottles. Reserved for 3 or 6 month tasting.
Party Pig, equiv. to 24 bottles, has been consumed

Palace Bitter:
Bottled 10-Mar-09.
4 bottles. Reserved for tasting at 3 and 6 months, or more.
Party Pig, equiv. to 24 bottles, has been consumed

Cumbrian Double Brown Ale:
Bottled 10-Apr-09
11 bottles. Reserved 4 bottles for tasting at 3 and 6 months.
Party Pig, equiv. to 24 bottles, has been consumed

The Inn Keeper:
Bottled: 30-April-09.
18 bottles. Must reserve 4 for 3 and 6 mo. tasting
Party Pig in the fridge, ~ 8 bottle equiv. remaining

XX Ale:
Primary fermentation since Sunday, 10-May-09.

Oud Bruin de Table:
Primary fermentation: started Wednesday, 27-May-09. Inoculated, I mean pitched, with a starter culture from Wyeast Activator of #1028, London Ale Yeast?.
Secondary fermentation: rack tonight, 05-Jun-09 and pitch with starter culture of Wyeast #3763, Roesalare blend.

3763 Roeselare Ale Blend VSS Apr-June 2009. A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F