The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Lambic & Wild Brewing > flanders red question.

Reply
 
LinkBack Thread Tools
Old 01-21-2010, 06:00 AM   #1
pipapat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: slc
Posts: 315
Liked 3 Times on 3 Posts

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

__________________
pipapat is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 01:56 PM   #2
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,021
Liked 133 Times on 93 Posts
Likes Given: 63

Default

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.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 02:00 PM   #3
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 20 Times on 10 Posts
Likes Given: 3

Default

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.

__________________
Tonedef131 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 02:06 PM   #4
nealf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Location: Hiram, GA
Posts: 1,352
Liked 7 Times on 7 Posts

Default

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.
__________________
nealf is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 02:14 PM   #5
mysterio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Glasgow, Scotland
Posts: 696
Liked 2 Times on 2 Posts

Default

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.

__________________
Brewlog
mysterio is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 02:33 PM   #6
Oldsock
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,021
Liked 133 Times on 93 Posts
Likes Given: 63

Default

Quote:
Originally Posted by nealf View Post
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.
__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 03:21 PM   #7
flyerwire
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Springfield, PA
Posts: 544
Liked 1 Times on 1 Posts

Default

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?

__________________
flyerwire is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 03:27 PM   #8
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 20 Times on 10 Posts
Likes Given: 3

Default

Quote:
Originally Posted by flyerwire View Post
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.
__________________
Tonedef131 is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 03:28 PM   #9
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 21,823
Liked 899 Times on 600 Posts
Likes Given: 26

Default

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.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 01-21-2010, 03:42 PM   #10
Tonedef131
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Fort Wayne
Posts: 1,906
Liked 20 Times on 10 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Bobby_M View Post
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.
__________________
Tonedef131 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
The Flanders Project 09' Reverend JC Lambic & Wild Brewing 23 11-29-2011 09:37 PM
Flanders Golden Ale Saccharomyces Lambic & Wild Brewing 2 05-18-2009 04:00 PM
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
Racking my Flanders Red Søren T General Techniques 6 01-18-2008 08:42 PM