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Old 08-14-2010, 08:52 PM   #1
jalgayer
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Default Brewed, Primaried, Racked - Now what?

Hey All,

I brewed a flanders red that I used the rosalare blend on right way in primary along with the dregs from a Cuve Renne by Lindemuns and from a Ommegang Ommegeddon bottle.

It went from ~1.060 to ~1.020 over 2 weeks or so then leveled off and I racked it to secondary for the long haul.

My question is this: NOW WHAT?

Can anyone give me a loose time line for when I should:

[1] Add more sugar or DME
[2] Add the oak (chips-already bought)
[3] Open to allow oxygen in
[4] Should I be concerned about it leveling at 1.020?
[5] Other stuff I should do?

Thanks Guys

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Old 08-15-2010, 01:46 AM   #2
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im sure others will chime in.
But bulk age it for 8-12 months.

You can use an oak dowl in a uni bung for o2.
Many here do and dont.
I do, and both my Flanders do not have split carboy neck at 6 months on.
Both of mine have a nice bit of funk on top because of the o2.

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Old 08-15-2010, 03:03 AM   #3
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Quote:
Can anyone give me a loose time line for when I should:

[1] Add more sugar or DME
this isnt necessary per se, I do like to feed as it goes along, I tend to add a bit more wort at say the 6month mark and maybe again when I begin tasting for bottling time to see how things are and if I need to blend

Quote:
[2] Add the oak (chips-already bought)
Whenever, oak flavor isnt big in a flanders or other sour beer, the later you add it the more flavor it will give, oak is mostly a place for the bugs to live which you can then store and repitch

Quote:
[3] Open to allow oxygen in
Ive kinda come full swing on this one, I used to advocate a good amount of O2 getting in to the beers, but Ive slowly come around to minimizing o2 to most of my beers (limits acetic acid, and other unwanteds), but then on another batch i use for blending I allow generous amounts of oxygen to get in


Quote:
[4] Should I be concerned about it leveling at 1.020?
it will drop more, give it time, ill bet it gets down to at least 1008 if not lower given time

Quote:
[5] Other stuff I should do?
Put this in a closet and forget about it, and in the mean time get several more batches going, in my experience the only way to make a truly amazing sour is to have many batches going that you can blend together to make something sublime

Thanks Guys
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Old 08-15-2010, 03:31 AM   #4
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So a regular bung with a airlock is ok?

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Old 08-15-2010, 04:58 AM   #5
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yes, yes it is.

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Old 08-19-2010, 07:24 PM   #6
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Wait...

Whenever, oak flavor isnt big in a flanders or other sour beer, the later you add it the more flavor it will give, oak is mostly a place for the bugs to live which you can then store and repitch

So if I add it NOW (with 11 months to go) I will get LESS oak flavor than if i add it with say 2-3 months left?

Also, how much should I add? And should I boil first?

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Old 08-19-2010, 07:36 PM   #7
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yes, oak flavor will fade with time, after all your adding basically what amounts to a set amount of flavor to the beer, so extended aging will mellow the flavor which can be a good thing

if you add it with say 1mos to go (assuming chips here, cubes require longer) you will get more fresh oak flavor but it will be a bit harsher

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Old 08-19-2010, 08:24 PM   #8
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So if I am looking for less oak, add it with about 2-3 months left?

Also, how will I know when there are 2-3 months left? Do I add them add month 9? 10? 12?

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Old 08-19-2010, 08:37 PM   #9
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For what it's worth, I added my oak cubes (med toast french oak 1 oz I think) at the end of the boil and let them follow the wort into the carboy. They then sat in my flanders red for ~11 months. Over time they actually sank one by one. In the end, not too much of an oak flavor in mine. It's there, but subtle. I think ryane is right on this one. The longer they sit in there, the less (harsh) flavor you'll get from them.

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Old 08-19-2010, 08:38 PM   #10
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Also, chips have more surface area than cubes, so YMMV...

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