Wyeast's 3763 Roeselare Ale Blend

Wyeast 3763 Roeselare Ale Blend Yeast

$13.99
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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 a full flavor profile and acidity to develop. Propagation of this culture is not recommended and will result in a change in the proportions of the individual components. 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
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Customer Reviews

Based on 21 reviews
76%
(16)
24%
(5)
0%
(0)
0%
(0)
0%
(0)
F
FMbb
Off to a great start

I pitched 3763 a couple of months ago, held temperature at 68F and waited … after 4 weeks of nothing, the yeast has slowly awaken and I now see a steady stream of bubbles in my S bubbler: between 1 and 2 per minute for the past few weeks. Will report on future progress as I sample for gravity and pH in the months to come

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.

123

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Wyeast 3763 Roeselare Ale Blend Yeast

Wyeast 3763 Roeselare Ale Blend Yeast

Customer Reviews

Based on 21 reviews
76%
(16)
24%
(5)
0%
(0)
0%
(0)
0%
(0)
F
FMbb
Off to a great start

I pitched 3763 a couple of months ago, held temperature at 68F and waited … after 4 weeks of nothing, the yeast has slowly awaken and I now see a steady stream of bubbles in my S bubbler: between 1 and 2 per minute for the past few weeks. Will report on future progress as I sample for gravity and pH in the months to come

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.

123