Wyeast 3763 Roeselare Ale Blend

$6.99

SKU# Y3763

Flat Rate Shipping only $7.99 only from Northern Brewer

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.

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$6.99

Availability: In stock

Wyeast 3763 Roeselare Ale Blend - Beer Yeast

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  • Wyeast 3763 Roeselare Ale Blend (Beer Yeast)
Product 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
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatLiquid
Yeast StyleSour Strains
Min Fermenting Temp65
Max Fermenting Temp85
FlocculationNo
Min Attenuation %80
Max Attenuation %No
Reviews
4.7 / 5.0
6 Reviews
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The Best Sour Blend Out There!
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.
November 6, 2011
Great souring yeast
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.
January 31, 2014
Great
So far it has fermented well and will be used in a barrel project.
October 2, 2013
3763 roselare
Heard good things about it. Using it on a Flanders Red. So far so good close to a year to go.
February 29, 2016
robust attenuator, and seriously sour
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.
February 9, 2011
Worth the wait!
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.
June 2, 2010
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