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Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > flanders red question.
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Old 01-21-2010, 07:00 AM   #1
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Default flanders red question.

Upon reading wild brew it says to rack Flanders of the yeast where as in lamic you want to leave it on the yeast.

Would it hurt anything to leave it on or should i really rack it off.

I used Jamil's suggested method of 1056 and then racking on to Wyeast 3763PC Roeselare Ale Blend. But it was never mentioned about racking the beer off the yeast.

I asked on AHA but never got a response.

Cheers,
Pat

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Old 01-21-2010, 02:56 PM   #2
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I would rack it, leaving it on the yeast will give it a funkier character more in line with a lambic.

I have been underwhelmed by Jamil's technique (minimal sourness), I've had much better luck pitching the bugs and yeast in primary. If your beer is not souring after 8-12 months, consider adding some fruit. I had great results adding blackberries to my batch of Jamil's Flanders Red.

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Old 01-21-2010, 03:00 PM   #3
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With the method you used I would rack, that's a lot of yeast to be on for the length of aging the style requires. I too prefer to pitch the bugs right off the bat, but I like my sours to be very sour.

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Old 01-21-2010, 03:06 PM   #4
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Quote:
Originally Posted by Oldsock View Post
I have been underwhelmed by Jamil's technique (minimal sourness), I've had much better luck pitching the bugs and yeast in primary. If your beer is not souring after 8-12 months, consider adding some fruit. I had great results adding blackberries to my batch of Jamil's Flanders Red.
I like this idea; however, I would rather add unfermented wort to the batch so I don't impart any other fruit flavors.

I did this with my lambic and it got quite sour so I have to imagine that would be another option. Does this seem like a valid option for a Flanders as well? I have one that has been in the primary for about 8 months; so, I guess I will taste it soon and see if it needs any adjusting.
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Old 01-21-2010, 03:14 PM   #5
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I added WLP001 and the Roeselare blend at the same time to my batch. Two weeks later I racked off the yeast. 18 months later, it was ready for drinking. Good level of sourness.

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Old 01-21-2010, 03:33 PM   #6
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I like this idea; however, I would rather add unfermented wort to the batch so I don't impart any other fruit flavors.

I did this with my lambic and it got quite sour so I have to imagine that would be another option. Does this seem like a valid option for a Flanders as well? I have one that has been in the primary for about 8 months; so, I guess I will taste it soon and see if it needs any adjusting.
Certainly would work, I have used DME to add some extra sourness/funk to a sour or two (just wait long enough so the pedio/brett are the dominant microbes). I have also had pretty good results adding lactic acid (~2 oz of 88% in 5 gallons) to add sourness to otherwise lacking sours.
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Old 01-21-2010, 04:21 PM   #7
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hmm i was thinking of brewing up a flanders with a fermenter that i need to get rid of and i like mine sour. Was going to go the Jamil way, but glad i read this. Is roselare still good to use? Just pitch both the yeast and bugs, then how long until you rack off to age?

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Old 01-21-2010, 04:27 PM   #8
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Is roselare still good to use? Just pitch both the yeast and bugs, then how long until you rack off to age?
Roeselare blend from Wyeast has sacc yeast in it, so you can pitch it alone if you are aiming for a higher level of sourness.
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Old 01-21-2010, 04:28 PM   #9
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If you're not getting enough sour, it means you're not letting the acetobacter get enough oxygen. That's where the wood dowel in the carboy works well. Another option is to let it ride in an HDPE bucket for a month or two.

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Old 01-21-2010, 04:42 PM   #10
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If you're not getting enough sour, it means you're not letting the acetobacter get enough oxygen. That's where the wood dowel in the carboy works well. Another option is to let it ride in an HDPE bucket for a month or two.
That's true for acetic acid, but I find pitching the blend right at the beginning will increase the total lactic acid in the finished product because it give the lacto a chance to work before the alcohol gets too high for it. If you pitch the blend after sacc has taken the beer to 5% abv or so the lacto won't be able to do much and then you are depending solely on the pedio for lactic sourness.

But as for total sourness more O2 will give you more acetic acid, less hops will give you more lactic acid and adding a tart fruit like pie cherries can balance the sourness with malic acid.
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