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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > First Attempt at Flander's red ale. quesitons...
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Old 03-10-2013, 10:51 PM   #1
Hellfire_studios
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Default First Attempt at Flander's red ale. quesitons...

I am attempting my first Flander's red ale as the title states and have a few questions. Using the recipe in "brewing classic styles" and the Wyeast Roselare strain I have ten gallons of Flanders going in the back room of my house. No temp control. Here is my question. I pitched a package of Roselare into each carboy (6.5 gallon). The initial fermentation kicked off pretty lively and quickly. within 12 hours of pitching. Went much like a regular Sacro ferment and then stopped about 5 days into ferment. It has been about three weeks now and it is super calm with no build up on top like I was expecting to see. Just some soapy looking bubbles here and there. No airlock action at all. My question is as follows: Should I rouse the carboys? Seems like there is nothing going on and I am wanting to see the bugs kick it. Or is this normal? Please shed some light on this strain. New to it and just want some piece of mind. Thanks in advance!

Cheers,

Josh

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Old 03-10-2013, 11:59 PM   #2
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I never used the roselare blend, but with all sours, it starts quick and then slows down to a snails pace for the next 12 months. Just let it be.

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Old 03-11-2013, 02:43 PM   #3
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Mine's acting exactly like yours. Not much on the surface other than during the initial ferment. It's been about 5 months now and I haven't touched it, and will not before the 12 month mark.

It's pretty cool where it sits now (50s), so I hope to see more action during the summer.

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Old 03-11-2013, 06:23 PM   #4
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I would personally pitch some dregs from a couple commercial sours into each of them. The roeselare doesn't tend to get things sour enough on its own. What you are describing however sounds pretty familiar to me. Relax, don't wory, drink a commercial sour and pitch the dregs into your carboys

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Old 03-12-2013, 01:40 AM   #5
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Ok cool I will relax. Just curios to see the pelical form. I have a bottle of grand crew in the house I will pop it open and add it to the mix. After I enjoy it first of course

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Old 03-12-2013, 02:37 PM   #6
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I think Rodenbach is pasturized.

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Old 03-12-2013, 02:37 PM   #7
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Just leave it be. Roselare peaks 12-18 months in. I've used in 10+ batches and if you let it work it will come out great. Want it more bretty? Need more funk? Make a starter or use it in subsequent generations. Eventually it'll be so much brett its like drinking a barnhouse. If you want more authentic Flanders Red, stick with the roselare without the dregs.

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Old 03-12-2013, 02:39 PM   #8
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Nothing is to be harvested from Rodenbach. Believe me, I've tried.

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Old 03-12-2013, 04:03 PM   #9
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A pellicle may never form and it's no big deal if it doesn't. My sours usually don't get a pellicle until I take a sample to decide what kind fruit of fruit I will add if any.

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Old 03-13-2013, 11:46 PM   #10
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Oh ok....i will just let it sit. Thanks for the advice!

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