elproducto

Recipes 

I'm about to brew my first Flanders this weekend, and am wondering. Should I smack the Roesalare pack or not?

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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

ReverseApacheMaster

Recipes 

Yes. It has been very, very naughty.

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Homebrew blog: http://homebrewingfun.blogspot.com/
Beer Review blog: http://ireviewedbeer.blogspot.com/

Fermenters: Lambic solera (year two), aging lambic from solera year one, framboise lambic, apricot brett saison, sour brown, probiotic oud bruin, probiotic sour blonde

Recently bottled: dubbel, Redemption clone, Belgian stout

Up next: Petrus Aged Pale clone, Perry, hatch chile blond, spelt saison

passedpawn

Recipes 

Yes. Proves viability, smack early (that's ok) and don't pitch until it bloats.

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Nag Champa FTW. Mmmm.

pacayaforhops

Recipes 

Don't mean to hijack the thread, but I don't really see a need to make a new one to ask the same question when this one's around on the front page.

So, without further a due... this is my recipe and schedule:

For 2.5 gal

3 lbs vienna malt
3 lbs munich malt ~20L
1 lb non-bleached rice flour
2 oz dark belgian candy

1 oz E Kent goldings 5.5% @60 min

single infusion mash 50 min @150*F, fine crush, 1.5 quarts/lb grain

This was my 1st successful stovetop AG experience, BIAB didn't quite work out for me the last time.

Pitched Wyeast california lager (this is also my 1st funky beer so I'm not going for super sour, sour bugs will go into the secondary).

Primary for 10 days in a bucket, then secondary in the designated sour bucket with local wild sour bugs (brett &/or lacto and deffinitely acetobacter that were harvested in that same bucket) for 6 months with cedar chips, fruit addition at 6 months, tertiary for 6 months, (blend if necessary, same recipe with Wyeast thames valley ale yeast fermented for 1 month) rack to bottles & prime, bottle condition for 8 1/2 months. Fruit will be either preserved peaches (if it's sour) or blackberries (if it's not sour enough).

As you can notice I'm trying to keep the sourness on the lower side, I just had a bit of the beer that the wild bugs were harvested from and the acetic acid was so strong that I could feel it burn my throat on the way down; that might have been due to the fact that the bucket that had the wort was kept open for 3 weeks, so the acetobacter had a lot of O2 to work with, the pellicle that formed over the wort probably helped too. Hopefully the PE bucket can keep most of the O2 out and I'll end up with a beer with more funk than sourness.

Comments on the recipe or schedule? Do you think I'm going too far in trying to hold the acetobacter back?

elproducto

Recipes 

I'm a little concerned, I smacked it but not much happened.. so I pitched it anyway. Here we are 36 hours later and absolutely no activity. Now I've read it's a notoriously slow starter.. but when do I get worried.

__________________
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

smokinghole

Recipes 

Try adding some heat. I don't know what you keep your house temp at, but I keep mine in the low to mid 60s in the winter. I typically have to add a decent amount of heat in the beginning for most belgian strains.

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Going through life is hard.
Going through life stupid is harder.

elproducto

Recipes 

It's at 68 degrees in a ferm chamber.

__________________
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

smokinghole

Recipes 

Try making it warmer. Try 72. It won't hurt the beer long term. Any sacch esters that are produced at higher temps will utilized by brett and will not end up in the finished beer.

__________________
Going through life is hard.
Going through life stupid is harder.

beerman0001

Recipes 

I did mine a few weeks back took of after about 18 hours. The pack swelled up really nice though.

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Fermenting.
On tap: World wide lager, Czech pils, Dunkel, Maibock, DFH 90, Centennial ipa, Chimay red, Citra ipa
Waiting on a tap. Chimay white, Dfh 60, Pliny the elder, Dopelbock, Vienna Lager.
Lagering:
On Deck: .
Hiding in dark corner: Lambic, Flanders red, Oud Bruin, DFH 120(in bottles)