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Old 04-04-2011, 07:24 PM   #1
elproducto
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Default JZ's Flanders Red ?'s

Looking to brew my first Flanders Red, and was going to follow Jamil Z's method.

I'd really like it quite sour, more like Grand Cru. Should I forgo pitching the US-05 first, and just pitch the Roselaire right away?

Is this best to bulk age, or bottle age?



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Old 04-04-2011, 07:55 PM   #2
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i made that recipe and left it in plastic bucket to secondary for 7 months it was really good but not what i would call quite sour. i used white labs 001 in primary if i had to do it again ide use the roeslare only i would have preferred a little more pucker



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Old 04-04-2011, 08:13 PM   #3
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I made this starting with us-05, racked to secondary and then pitched Roeselare. Aged it in a glass carboy for 15 months. Added sour cherry concentrate at about 12 months.

It's kegged now and I WOULD say this is quite tart. I think is similar to a Grand Cru, but probably not quite as sour. The sour cherry concentrate work out really well.

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Old 04-04-2011, 08:16 PM   #4
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where'd you get the sour cherry concentrate?

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Old 04-04-2011, 08:20 PM   #5
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It really doesn't matter I would just toss the rosealare, I really doesn't taste good till about 24 months in a glass carboy. What I really mean is the recipe really doesn't matter as long as the color is right. All the flavor comes from the aging. If your planning to use a bucket make sure to suran wrap it to cut down the o2 getting in.

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Old 04-04-2011, 08:30 PM   #6
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Quote:
Originally Posted by Irrenarzt View Post
where'd you get the sour cherry concentrate?
Amazon-
http://www.homebrewfinds.com/2010/12/tart-cherry-concentrate-1538-free.html

I was low on carboy room, so this worked great.


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