carboywonder
Active Member
- Joined
- Feb 23, 2013
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Has anyone made a starter with Roeselare with good results?
I'm guessing it might not sour as fast as the Sacch will out compete the bugs in the starter?
right, making a starter from Roe would slow it down even more, it already takes at least a year to sour as is. even if it is old, I'd just pitch it as is and maybe some dregs. if no activity after a few days, then id consider adding sacch
What if the starter is anaerobic at higher temps. Can one increase the bug population relative to the sac (such as lacto)? Could it not work the other way round? Perhaps the bug count is too low initially for this to be viable. Maybe just pitch some lacto along with it then wake the sac up with O2 later?
I agree Wahoo. There seem to be many opinions on how to best utilize sour blends. I'm sure the percentages in the blend only hold true if Roe is pitched without any other Sacch or bugs and under optimal conditions (healthy culture, correct pitch rate, temperature, etc) and yet people have told me under pitching is preferred or to pitch along with another Sacch strain. Still others don't even pitch Roe initially and let another Sacch strain do the work.
I think this concept of "throwing off the %" of organisms is a little overblown.
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