Wyeast 3763 Roeselare Ale Blend

SKU: Y3763

Wyeast 3763 Roeselare Ale Blend is a mix of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture.

Availability: In stock

$6.29

Wyeast 3763 Roeselare Ale Blend - Beer Yeast

Details

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

Additional Information

Manufacturer Wyeast
Yeast Format Liquid
Yeast Type Sour Ale & Bacteria
Yeast Origin/Influence Belgium
Min Fermenting Temp 65
Max Fermenting Temp 85
Flocculation No
Min Attenuation % 80
Max Attenuation % No

Customer Reviews

Great souring yeast Review by Jeremy
Rating
I've used Roeselare now in at least 4-5 different kits, drinking two of them now, the others haven't quite hit the sour level I'm looking for. Give this yeast the time you should, and it gives a great sour mouth watering sourness. Don't expect the normal 2 week carbonation after a long fermenation, but it will get there, and get better and better with each passing month. (Posted on 1/31/14)
Great Review by Charles
Rating
So far it has fermented well and will be used in a barrel project. (Posted on 10/2/13)
The Best Sour Blend Out There! Review by Dave
Rating
I'm not really sure how anyone could rate this blend less than 5 stars. It's the absolute best commercially made bug blend out there for a Flanders style sour beer. (Posted on 11/6/11)
robust attenuator, and seriously sour Review by John
Rating
Brewed an all grain sour pale using a grain bill similar to a lambic, but with a multi-stage fermentation after a Flanders Red--10 days in a cylindro-conical primary, followed by an extended secondary in glass, and a tertiary in an oak cask. It is fairly well balanced, complex, and very sour at just over a year, without much basalmic/acetate flavor, but a good bit of lemony/yogurty lactate, nice vanilla notes from the oak, and a long, sherry-like finish. Very much looking forward to seeing how it matures with time in the bottle. I am enjoying it so much that I have a Flanders Red in primary with this strain as I write. (Posted on 2/9/11)
Worth the wait! Review by Severin
Rating
Developed an excellent flavour profile after 2years. I highly recommend this strain over other sour blends because of the extraordinary souring capabilities. After bottle conditioning for more than 2 years the beers i used this strain for developed wine-like qualities as far as finish and nose. Also had no problems with antenuation or with carbonation of bottles, even after protracted conditioning in secondary. (Posted on 6/2/10)

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