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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.

We strongly recommend ordering dry yeast in the summer months. We do include complimentary Cold Ice Packs with all liquid yeasts. However, it is difficult to guarantee that the ice packs will survive the trip, given transit times and particularly hot temperatures.

Total:
$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 Message No
Temporary Stock Message No
Yeast Format Liquid
Yeast Style Sour Strains
Min Fermenting Temp 65
Max Fermenting Temp 85
Flocculation No
Min Attenuation % 80
Max Attenuation % No
Reviews
4.8 / 5.0
8 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
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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
It's like you're cheating
Give it a year in the fermenter. I don't care what type of beer you are making, this yeast turns beer into the nectar of the gods if you give it a year. I've made sour saisons, flander's reds, fruit lambics, oud bruins...etc..... And all 100% fermented with this blend. You can't go wrong.
February 10, 2017
Purchased
1 year ago
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
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
Great easy to use sour culture blend
Used this in two sour brews now, after both were in primary for 3 months with fruit transferred to secondary and aged for another 3 months. Bottled a gallon of each and they have a great sour flavor even with some extra sugar and wine yeast to carbonate. Waiting for a year to bottle the last 3 gallons of each. I'm planning to use this for all my sour brews. Planned ABV was 7% but ABV rose to 8% for each brew with an attenuation of 85% and 87% for the brews so I bit dry. Do not to do a starter or else you will negatively affect the blend of cultures. Use 2 packs for higher ABV requirements.
February 23, 2017
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
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