Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Flanders Red for a first sour
Reply
 
LinkBack Thread Tools
Old 06-06-2009, 01:02 AM   #1
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default Flanders Red for a first sour

I have a pack of Roeselare blend burning a hole in my pocket... I am planning on following the recipe for a Flanders Red from Brewing Classic Styles. I would like to make a true sour, so I am not planning on primary fermentation with regular yeast. I am also going to do a 6 gallon primary, so I can split the batch and add raspberries to half (maybe next year).

My questions have to do with the roeselare blend. Does it need a lot of headspace like normal yeast, or does it form a pellicle? Should I do the primary in a bucket (7 gallons) or the 6.5G carboy. In BCS, he recommends a 1 week primary, and 1+ year secondary. Do I really need to rack after 1 week? What do you sour pros recommend? What about temps? Basement varies, 65 in the winter, 75 in the summer. Is that 10 degree swing kosher for a whole year in secondary? Thanks in advance for any advice you guys have.

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 02:34 AM   #2
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

nobody use the roeselare blend that can help me out?

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 02:38 AM   #3
Professor Frink
Feedback Score: 0 reviews
 
Professor Frink's Avatar
Recipes 
 
Join Date: Sep 2006
Location: San Diego, CA
Posts: 3,106
Liked 14 Times on 14 Posts

Default

I have my first sour in secondary, so I'm no expert, but I'll take a swing. I fermented with Notty, then pitched the bugs in mine. If you're going to pitch the Roeselare in primary, I would say that you probably don't want to rack after a week. If you are going to rack it, you'll want to wait until the yeast drops out I would imagine. If headspace is worrying you, I would just set up a blowoff tube. As far as the temperature swings, I would really only worry about it at the beginning of fermentation, it's probably not that critical for aging.

__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:


http://www.lazydogbrewery.com
Professor Frink is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 02:40 AM   #4
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 47 Times on 39 Posts
Likes Given: 9

Default

I will take a stab.

I am not sure about the need for headspace, I used a ale strain first. If I had to guess, I would say you should expect some krausen for the initial fermentation then once you rack you need little to not headspace as the brett will form a pelicle.

I think it is good to rack at 7 days so that you leave most of the primary saccharomyces behind. You want some for the long haul but not all of it, there will be plenty of yeast and bugs left in suspension.

You can priamry in plastic, but I would only use that plastic again for beers with bugs. No telling if the bugs are hiding in the micro scratches.

Hope this helps.

__________________
Beerrific is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 02:40 AM   #5
ChrisKennedy
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Pittsburg, California
Posts: 385
Liked 11 Times on 10 Posts

Default

It will krausen like a normal beer and then form the pellicle later on.

75 is a bit warm but should still work. You don't have to rack after a week. Hell, from what I can tell, you don't have to rack at all, just like with a lambic. There are a handful of people at least that have had success with Flanders Red staying on the primary yeast.

The consensus also seems to be that it is a very good idea to supplement the Roselare bugs with commercial dregs for additional biological diversity.

__________________
ChrisKennedy is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 02:48 AM   #6
s3n8
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Haymarket VA
Posts: 1,180
Liked 3 Times on 3 Posts

Default

Thanks guys. Do you get much funk or sour when doing primary with normal ale yeast?

Good call on the plastic... Hadn't thought about that.

Basement is 69 or 70 right now... Hoping to get a few batches brewed before it gets too warm.

I have a bottle of Orval and a bottle of Floris in the fridge. I will add something if its not funky in 6 months. I know my Avery Fifteen isnt going to last that long.

Thanks for the advice! Certainly appreciated.

__________________
s3n8 is offline
 
Reply With Quote Quick reply to this message
Old 06-06-2009, 02:52 AM   #7
Beerrific
Feedback Score: 0 reviews
 
Beerrific's Avatar
Recipes 
 
Join Date: Mar 2007
Location: Georgia
Posts: 5,600
Liked 47 Times on 39 Posts
Likes Given: 9

Default

I am at somewhere near 10-11 months. I did the primary with US-05. It is sour. The funk is not quite there but I think it will catch up.

If I had it to do again (or next time) I will not use US-05 it is too attenuative. I will just pitch the pack and rack after a week or so.

__________________
Beerrific is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 01:28 PM   #8
Brandon O
Knapsnatchio
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Brandon O's Avatar
Recipes 
 
Join Date: Jun 2008
Location: Tempe
Posts: 1,238
Liked 37 Times on 10 Posts

Default

mine is still in the primary at 4 months or so. Think I should rack off it? I just pitched the roselare yeast pack.

__________________
Brandon O is offline
 
Reply With Quote Quick reply to this message
Old 06-12-2009, 03:03 PM   #9
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,249
Liked 1056 Times on 704 Posts
Likes Given: 28

Default

I babysat 60 gallons of Flanders for my club and we followed BCS (Jamil's) process exactly. It produced something in the range of a regular Rodenbach. If you want something like a grand cru, make sure you mash hot enough to leave the residual gravity at about 1.020. Most of the brewers the club project seemed to be lax so their batches dropped to 1.010 just on the WLP001.

We followed up with a Kriek in the same barrel, and thus same lambic blend, but we added a LOT of completely unfermented wort to it. In only a few months, it showed quite a bit of sourness.

__________________
BrewHardware.com has a new website. Please check it out and let me know what you think!
New 100% Stainless Steel Heating Elements are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc. Did you know we are also now a full service homebrew shop selling malt, hops, yeast (Wyeast), etc?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fruit for Flanders Red? BigWhitey_FrostBox Lambic & Wild Brewing 16 02-02-2013 01:30 PM
The Flanders Project 09' Reverend JC Lambic & Wild Brewing 23 11-29-2011 10:37 PM
How Do I Make an Extract Flanders Red/Sour Ale? cmdrico7812 Extract Brewing 42 08-12-2009 08:15 PM
Oak in Flanders Red Jsta Porter Lambic & Wild Brewing 5 05-15-2009 02:26 AM
Flanders red? claphamsa Lambic & Wild Brewing 20 04-01-2009 04:58 PM



Newest Threads

LATEST SPONSOR DEALS