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Wyeast 3763 Roeselare Ale Blend
What it does :
The Wyeast 3763 Roeselare Ale Blend yeast strain produces a complex, earthy profile with a distinctive cherry-like sourness. This strain is a slightly flocculent yeast that results in a cloudy beer. It results in This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
What it is:
This is a top-fermenting, wild yeast strain. This product is a blend of yeast and bacteria cultures for making lambic-style ales. The specific components of this blend are a Belgian-style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture. This blend was developed to provide the flavor elements expected in these unique West Flanders ales.
How it works:
After the boil is complete, cool your wort temperature down to be at or near 85 F (29.4 C). Then, you can add this yeast to begin the primary fermentation of your beer.
The amount of pitching yeast that you need to properly ferment a 5 gallon (18.9 liter) batch of wort will vary with the original gravity of your recipe. The higher the orginal gravity target of your wort, the greater the amount of sugars to be fermented. So, the original gravity of your recipe's wort drives the number of yeast cells you need to ferment these sugars. Making a yeast starter is strongly recommended for a wort with an original gravity at or above 1.080. For this Wyeast Laboratories product, simply follow their instructions on the package to prepare the yeast for pitching. Their built-in starter packaging ensures that you have enough yeast cells for pitching into your wort.
You should prepare your yeast sample for pitching into the wort. A liquid yeast slurry typically requires that you begin activating the culture several hours before use. Follow typical brewing sanitation practices to ensure your fermentation produces the expected results. Unwanted bacterial contamination at the fermentation stage will undo all your hard work in getting your brew to this step of the process.