Wyeast 3763 Roeselare Ale Blend Yeast

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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

NOTE: During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.

Additional information

SKU Y3763
Yeast Disclaimer

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

Yeast Style Sour Strains
Yeast Format Liquid
Flocculation Low
Min Attenuation

80

Min Fermenting Temp

65

Max Fermenting Temp

85

Customer Reviews

Based on 20 reviews
75%
(15)
25%
(5)
0%
(0)
0%
(0)
0%
(0)
E
Elliot K.

Wyeast 3763 Roeselare Ale Blend Yeast

R
Robert S.
I love this yeast blend, but give it time to see what it's capable of

I use this mixed culture for sour red and brown ales. The flavor profile is fantastic but it takes time for the sourness to develop. For a true to style sour ale, conditioning for a full year is recommended, and it's worth the wait! I far prefer the complexity achieved with this blend compared with a much faster kettle sour approach.

J
James R.
Works well

I've used this yeast several times for a Flanders Red Ale. It gives a pleasantly tart and complex flavor with none of the vinegar flavor pediococcus produces.

J
James R.
Works well

I've used this yeast several times for a Flanders Red Ale. It gives a pleasantly tart and complex flavor with none of the vinegar flavor pediococcus produces.

S
Sean C.
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.

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Wyeast 3763 Roeselare Ale Blend Yeast

Wyeast 3763 Roeselare Ale Blend Yeast

Customer Reviews

Based on 20 reviews
75%
(15)
25%
(5)
0%
(0)
0%
(0)
0%
(0)
E
Elliot K.

Wyeast 3763 Roeselare Ale Blend Yeast

R
Robert S.
I love this yeast blend, but give it time to see what it's capable of

I use this mixed culture for sour red and brown ales. The flavor profile is fantastic but it takes time for the sourness to develop. For a true to style sour ale, conditioning for a full year is recommended, and it's worth the wait! I far prefer the complexity achieved with this blend compared with a much faster kettle sour approach.

J
James R.
Works well

I've used this yeast several times for a Flanders Red Ale. It gives a pleasantly tart and complex flavor with none of the vinegar flavor pediococcus produces.

J
James R.
Works well

I've used this yeast several times for a Flanders Red Ale. It gives a pleasantly tart and complex flavor with none of the vinegar flavor pediococcus produces.

S
Sean C.
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.