Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Flanders Red - 1 year old, what to do now?

Reply
 
LinkBack Thread Tools
Old 12-27-2012, 05:47 AM   #1
elproducto
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Ontario
Posts: 1,100
Liked 17 Times on 14 Posts
Likes Given: 3

Default Flanders Red - 1 year old, what to do now?

My Flanders is a year old, and has been sitting on the original yeast cake the whole time. It's quite sour and tart already, but still has a full pellicle. Just wondering what my next step should be. Should I rack it off into another carboy and brew a new batch to pitch onto the yeast cake for blending in a year? Should I just bottle it as is?

__________________

Fall Line Brewing Company

http://www.beerisafourletterword.wordpress.com

Fermenter 1 - Spring Saison
Fermenter 2 -

Keg 1 - BCS Best Bitter
Keg 2 - McDole's APA
Keg 3 - BCS Robust Smoked Porter
Keg 4 - CYBI Obsidian Stout

elproducto is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2012, 03:28 PM   #2
bellmtbbq
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Pennington, NJ
Posts: 564
Liked 29 Times on 26 Posts
Likes Given: 125

Default

Leave it

__________________

Check out my blog! Lambic brewday!

Fathom Brewing

-TF

bellmtbbq is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2012, 03:39 PM   #3
BenWillcox
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2012
Location: Tulsa, OK
Posts: 58
Liked 6 Times on 6 Posts
Likes Given: 18

Default

What is your gravity? My opinion would be to rack it to secondary, rack a fresh wort onto the cake and pitch a fresh pack of roselare. Blend and bottle in a year, but that is just me.

__________________
BenWillcox is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2012, 07:40 PM   #4
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

Are you happy with the taste/aroma? And are the gravity readings stable? If yes on both of those, I can't see a reason to not bottle. Or why you would want to blend if you already have a fine product, but that's just me.

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2012, 08:49 PM   #5
dzlater
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: New Jersey
Posts: 1,040
Liked 26 Times on 25 Posts
Likes Given: 109

Default

I May be wrong but, I don't think it would be a good idea to pitch fresh wort on a year old yeast cake.
How much viable yeast could be left?
Wouldn't it mostly be dead?

__________________
dzlater is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2012, 08:55 PM   #6
AmandaK
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: KCMO
Posts: 1,501
Liked 136 Times on 103 Posts
Likes Given: 24

Default

I wouldn't do it, but some swear by it. YMMV.

__________________
BJCP National Beer Judge
On deck: German Pilsner, CAP, Golden Strong
Fermenting: MOVING
Souring: #32 Lambic 2.0, #49 Lambic 3.0, #60 3763 Flanders Brown, #61 WLP665 Flanders Brown
Conditioning: #38 Golden Sour, #58 Hooch Cider, #79 Dopplebock, #84 Amy Cider
Drinkin': #16 Lambic 1.0 (Drunk Monk BOS), #84 Fall Cider
AmandaK is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2012, 02:18 AM   #7
Calder
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Ohio
Posts: 5,412
Liked 239 Times on 214 Posts
Likes Given: 2

Default

I don't understand why people start out with the idea of blending when making Lambics. Commercial brewers do it due to the variability of the product; they want to make it consistent.

If you have a good reason for blending, then fine, but most people I see just think they should be doing it because that's what the pros do.

I'd just pitch on a part of the cake, to let the Brett grow. Stressing the Brett during it's reproduction phase gives some of it's rustic flavors. If you pitch on a whole cake it will not have to reproduce much. Add some more sacc yeast, as most, if not all the original sacc will have died. Any type will do.

As for your original beer. I'd probably leave it where it is for another 6 months, but there is no issue with racking it or even bottling it.

__________________
Calder 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
First Flanders Red Hamsterbite General Beer Discussion 8 12-02-2012 05:39 PM
best year for wine in the last century was 1997 as x year was best year for hop growi boss429 Hops Growing 4 04-27-2011 09:31 AM
Oak in Flanders Red Jsta Porter Lambic & Wild Brewing 5 05-15-2009 01:26 AM
Flanders red? claphamsa Lambic & Wild Brewing 20 04-01-2009 03:58 PM
1 Year Anniversary of opening my first Homebrew...how was your year 2? Stevorino General Beer Discussion 11 12-30-2008 04:30 AM