calebawilson

Recipes 

I have never done a Flanders red or any sour for that matter what I want to know is I am going to brew Jamils Flanders recipe and pitch the Roselare blend into jt. Is there a reason why I should secondary it or just leave it in the primary the whole time until bottling.

cfonnes

Recipes 

You will want to secondary after the primary yeast has dropped from suspension. You do not want it setting on autolyzed yeast for a year or two while the sour flavors develop.

calebawilson

Recipes 

So about how long is that going to take is it a couple of weeks or months whats a ball park figure. I'm trying to plan some ahead.

tasq

Recipes 

When primary fermentation is complete. Also, I'd recommend you pitch the roeselare directly with the primary yeast. If you ferment it like Jamil suggests the beer won't come out very tart at all.

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calebawilson

Recipes 

I plan on only pitching Roselares so once the gravity stabilizes I am going to transfer to secondary and let it stay for a year. Sound good? Can I use the yeast cake for new wort?

jtakacs

Recipes 

you can certainly reuse it but logic dictates that everything in there grows at different rates so what you wind up with isn't going to be what you started with (it could be better, but i don't know, i've never used roselare).

as for how long to leave it on, historically, flanders reds are not left on the cake like lambics... that being said, my flanders has been on the yeast cake for a while now (3 months?) - i should probably rack it to the barrel soon...

passedpawn

Recipes 

I left a flanders on the yeast for 7 months no problem. Very, very sour too. Roeselare.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

calebawilson

Recipes 

What temps are you guys fermenting at

passedpawn

Recipes 

Room. 75ish. I have a fermentation chamber but don't use that for the sours.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

calebawilson

Recipes 

That's cool I will be doing mine about the same temp in the closet. Thanks for you guys help. Any other tips I should know about sours?