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Old 07-23-2009, 08:47 PM   #1
Reverend JC
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Default The Flanders Project 09'

*Updated with Pics!*

Myself and 9 of my fellow HBC members will be using the JZ's recipe with the exception of the yeast. We are not fermenting first with 001, rather we are going with an intial pitch of Roselare. The beer has all been brewed over the past 3 weeks by all of us and myself and the other point man on this project are picking up the barrel today from a local vineyard.

Recipe and pics to follow once I get home.

This is going to freakin epic!

Stay Tuned.

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Old 07-23-2009, 09:10 PM   #2
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I'll be waiting with anticipation. I have a Flanders going, but alas, no barrel. Mine already has one real funky looking pellicle after 2 months in the primary. I loosely used Jeff Sparrow's recipe. I can't help but mess with 'em a little bit.

I just pitched the Rosealare too...

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Old 07-23-2009, 09:19 PM   #3
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We recieved input from sparrow via email on this bad boy. I am excited.

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Old 07-24-2009, 02:46 PM   #4
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Care to share? It might be good general knowledge for the wild brewing community.

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Old 07-24-2009, 02:51 PM   #5
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I have 15 gallons in a barrel right now, I fermented 5 with roeselare and 10 with euro ale yeast. When I added the clean fermented ones to the barrel I tossed in another pack of roeselare to help the souring process. It blew off like crazy and made a nice seal around the bung on the barrel.

Can't wait to be me in like a year.

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Old 07-24-2009, 03:26 PM   #6
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The info from Sparrow on this particular beer was about using the cal ale yeast first. He could not for the life of him understand why we would do that when the Roselare blend has a specific amount of yeast and bugs so one can arrive at a delicious Flanders Red. I suppose this needs to be kept in perspective. I like the Rodenbach Grand Cru way more than a regular flanders red. It has more funk, more sourness, a better all around beer in my opinion and as such he suggested we forget the cal ale yeast all together.

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Old 07-24-2009, 03:27 PM   #7
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Quote:
Originally Posted by Reverend JC View Post
The info from Sparrow on this particular beer was about using the cal ale yeast first. He could not for the life of him understand why we would do that when the Roselare blend has a specific amount of yeast and bugs so one can arrive at a delicious Flanders Red. I suppose this needs to be kept in perspective. I like the Rodenbach Grand Cru way more than a regular flanders red. It has more funk, more sourness, a better all around beer in my opinion and as such he suggested we forget the cal ale yeast all together.
I have heard the Roeselare blend has cal ale in it...but that's just what I heard.
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Old 07-24-2009, 05:12 PM   #8
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Quote:
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I have heard the Roeselare blend has cal ale in it...but that's just what I heard.
For some reason I remember hearing that the sacchromyces in the roeselare and lambic blends was the belgian wheat yeast. Could be wrong though
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Old 07-24-2009, 05:15 PM   #9
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We followed JZ's method to a T and it came out wonderful. One benefit there is that you can rack off most of the trub before it hits the barrel. The sourness is inline with Rodenbach Red and you'll probably end up with something more like Grand Cru.

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Old 07-24-2009, 05:25 PM   #10
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Quote:
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you'll probably end up with something more like Grand Cru.
YYEEESSSSSSSSSS FOR THE WIN!

good. that is what we wanted. I was to busy to get pics last night but the barrel is almost new. One batch of red wine thru it. The winery rinsed it and burnt a sulphur stick in it and said that should be good. I need to rinse with near boiling water a day before we use it and let it air dry. Should I hit it with star san or anything?
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