roeselare vs. WLP655 Belgian sour mix

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johnnynothumb
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roeselare vs. WLP655 Belgian sour mix

Post by johnnynothumb » Sun Jan 25, 2009 7:49 pm

just brewed a Flanders Red and there is a question about what mix of bugs to add for the finish
WLP655 Belgian sour mix or
roeselare 3763 sour blend from wyeast

any feed back is helpful.

Eric the red Flanders
17-B Flanders Red Ale

Size: 5.0 gal
Efficiency: 61.34%
Attenuation: 75.0%
Calories: 213.66 kcal per 12.0 fl oz

Original Gravity: 1.064 (1.048 - 1.057)
Terminal Gravity: 1.016 (1.002 - 1.012)
Color: 25.5 (10.0 - 16.0)
Alcohol: 6.31% (4.6% - 6.5%)
Bitterness: 24.3 (10.0 - 25.0)

Ingredients:
4.5 lb Belgian Pils
5 lb American Vienna
3.0 lb Belgian Munich
1.5 lb Belgian Special B
.5 lb Belgian Aromatic
.5 lb German CaraMunich I
.5 lb Wheat Malt
1.0 ea wlp 655
1 oz palisades (6.5%) - added during boil, boiled 1.0 hr

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m


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wottaguy
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RE: roeselare vs. WLP655 Belgian sour mix

Post by wottaguy » Mon Jan 26, 2009 7:07 pm

Hummmm....you might want to read this info from TBN....

http://www.thebrewingnetwork.com/forum/ ... 17&start=0

Now its up to you to decide....

Hope this helps....

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johnnynothumb
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Post by johnnynothumb » Wed Jan 28, 2009 9:48 am

thanks

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