Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > Flanders Red or Brown - leave on yeast?

Reply
 
LinkBack Thread Tools
Old 03-04-2013, 11:43 PM   #1
oach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Oswego, IL
Posts: 131
Liked 3 Times on 3 Posts

Default Flanders Red or Brown - leave on yeast?

Hey All,

Never brewed one before but I am curious if I should leave the beer on the yeast cake the entire time I have it in a carboy or do I rack to secondary? If so, how long do you usually wait to rack (2 weeks, 4 weeks, etc)?

Cheers,
Scot

__________________
oach is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2013, 06:30 AM   #2
dannyhawkins
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: San Antonio, Texas
Posts: 184
Liked 15 Times on 14 Posts
Likes Given: 5

Default

Are you doing a sacc fermentation before and or with the bacterial culture?
If so I believe the consensus is to allow primary fermentation to finish then rack to secondary. The bacteria and some yeast will carry over to the secondary and take care of everything.
If you are only pitching bacteria then you can pitch the vial and forget it.
I am no expert but I felt I could offer a few helpful hints.
You do not need to make a starter with the bacterial mix, if you are fermenting with yeast and bugs the yeast only should have a starter.
Again this is my interpretation of info from lurking here.
Good luck

__________________
dannyhawkins is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2013, 06:03 PM   #3
oach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Oswego, IL
Posts: 131
Liked 3 Times on 3 Posts

Default

In the Flanders beer I just pitching the roeselare yeast and that is it. I believe that yeast is a combination of sacc, brett, and bugs? Assume, based on what you wrote, I should put it into secondary.

__________________
oach is offline
 
Reply With Quote Quick reply to this message
Old 03-05-2013, 11:38 PM   #4
dannyhawkins
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: San Antonio, Texas
Posts: 184
Liked 15 Times on 14 Posts
Likes Given: 5

Default

If its just Roselare dump it in primary and then let it go about 1 month then rack to secondary and let it ride. You don't have a definite timeline, you can let it go without racking. If your worried about yeast dying and creating unpleasantries you can rack anytime between the time primary fermentation ends and the time the beer clears.
One month is a good idea to try, and all the good stuff you need will carry over with the beer and the yeast will stay behind. Hope that helps

Also the Roselare does have a sacc strain

__________________
dannyhawkins is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 12:32 AM   #5
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,196
Liked 147 Times on 139 Posts
Likes Given: 83

Default

you can leave it on the yeast with no problems, i do this routinely for a yr or more. sometimes i don't and it works fine too.

__________________
eastoak is offline
 
Reply With Quote Quick reply to this message
Old 03-06-2013, 12:46 AM   #6
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 like to rack them as active fermentation is finishing. That way I leave a lot of the trub behind, but still carry over a lot of yeast to act as food for the Brett over the long haul.

Not racking seems to be acceptable too, but I have never done that.

__________________
Calder is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 02:51 PM   #7
microbusbrewery
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
microbusbrewery's Avatar
Recipes 
 
Join Date: Jan 2011
Location: West Jordan, UT
Posts: 1,098
Liked 86 Times on 66 Posts
Likes Given: 42

Default

Quote:
Originally Posted by eastoak View Post
you can leave it on the yeast with no problems, i do this routinely for a yr or more. sometimes i don't and it works fine too.
+1, first Flanders Red spent a little over a year on Roeselare and no issues.
__________________
http://www.microbusbrewery.org/
microbusbrewery is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 08:39 PM   #8
dmoore714
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2012
Location: Americus, GA
Posts: 125
Liked 8 Times on 7 Posts
Likes Given: 4

Default

I just did my first Flanders last weekend. Pitched some Us-05 along with my roesalare. Going to rack after 7 days and then let it sit for as long as I can stand to wait. I've read others had good results doing it this way.

Also read that you have to be careful with oxygen exposure, as oxygen + bugs produces acetic acid flavors in sour beers. If you primary in a bucket, they say to rack into a better bottle or glass carboy for the long secondary because they breathe less than buckets. Then you can control the oxygen exposure to your taste.

Then again... some people age in wood barrels which breathe a lot more than a bucket. So who knows.

__________________
dmoore714 is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 10:03 PM   #9
oach
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Oswego, IL
Posts: 131
Liked 3 Times on 3 Posts

Default

Did you do a Flander red or brown? Do you mind sharing your recipe along with mash temps, etc?

__________________
oach is offline
 
Reply With Quote Quick reply to this message
Old 03-13-2013, 09:43 AM   #10
dannyhawkins
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: San Antonio, Texas
Posts: 184
Liked 15 Times on 14 Posts
Likes Given: 5

Default

So this thread got me thinking and here is what I found when I referenced "Wild Brews"

I think it was page 181 and 182
Lambics are traditionally left on the cake and everything that entered in the coolship.

Flanders red and brown are fermented with saccro and transfered to barrels (red) where the resident bacteria take over (brown goes in stainless vats not wooden barrels)

So to answer your question after some actual research, you should dose with Roselare and rack to secondary after primary fermentation has subsided.

__________________
dannyhawkins 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
Biere de Garde and Flanders Brown ToddPEI Recipes/Ingredients 4 07-28-2012 01:15 AM
Bottling a Flanders Brown RLinNH Bottling/Kegging 0 02-21-2011 02:31 PM
Flanders Brown Ale/Oud Bruin drez77 Lambic & Wild Brewing 7 11-03-2009 06:08 PM
Bottling Oud Bruin/Flanders Brown??? dirt55 Bottling/Kegging 1 09-30-2009 02:29 AM
Flanders Brown or red recipe anyone? Ryanh1801 Recipes/Ingredients 9 01-08-2008 01:01 AM