Lawrence Brewers Guild

Anyone getting ready to do a Flanders?

I am growing up Roeselare and can keep on building the starter if interested.

Growing up WLP001 Cal Ale from a slant to use as my primary yeast.

(Culture of Saccharomyces, Brettonomyces and Lactic Acid Bacteria. Complex aromas and flavors. May be used for primary fermentation. Primarily for sour brown and red Belgian styles.

lacto in the Roeselare culture is L. Buchneri)

It'd be the weekend after Brewfest at the earliest I'd be ready (sadly no brewing this weekend), if any still around I'll give her a spin! But if someone else wants in they should get dibs-- your bugs are all through my brewery in different stages already!