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ReverendTenHigh · 08-12-2010, 02:06 AM

I thought I read that for a flander's red, you are supposed to rack after vigorous fermentation was complete? Maybe I read too much.

Ryan - I should have stated that I made a roeselare starter that I let ferment out for a week before pitching into the red, i sucked up some yeast into the secondary with the understanding that the brett and bugs like to nom on it, and also that I added all the malto-dextrine i had (which was only 2 ounces) to the batch. Do you think I should add more in the secondary?

smelly - you've just inspired me to pitch on top of at least a portion of the cake for a third time

Almighty - check out my blog, i'll keep that updated for sure but i'll try and post here as well. http://reverendtenhigh.blogspot.com

and an update on the brown. Its starting to smell much better

The brown will sit on the cake for approximately six months when I am planning on racking the vast majority of it onto red currants.

ryane · 08-12-2010, 02:56 AM

Commercial producers will rack a red and age in stainless tanks, but Ive found that leaving it on the cake seems to result in a more complex beer, its only food for brett afterall

starters are a no no with sour blends, sacch and brett like oxygen, pedio does not and will die, and pedio is where the largest part of the sourness comes from

ReverendTenHigh · 08-13-2010, 09:36 PM

hmm good to know. would you suggest that I get a pedio culture then and add to both vessels? what about the lacto?

ReverendTenHigh · 09-14-2010, 12:20 AM

Basded on what has been said about starters, aeration, and pedio possibly dying because of this, I had my local HBS order me a pedio culture from wyyeast. I should have it within the week. I'm thinking of adding this to ensure there is a good amount of pedio in there. Is this a bad idea?

My flanders red has started to develop a pellicle but there is none on the brown yet. The pedio is the only thing in the roeselare that will cause a pellicle right? If there is a pellicle forming, does that denote enough pedio? Will it hurt to add more?

I will also take gravity readings for both brews at this point in time and possibly add some malto depending on what I see/taste. Is this a bad idea?

ryane · 09-14-2010, 04:53 AM

No, brett will form the majority of the pellicle, and actually a pellicle isnt necessary in a sour beer, it only forms in response to oxygen in the headspace, pedio btw can make the beer slimy, thick or ropey for a period during the fermentation

I dont think adding the pedio will hurt, but too much pedio can very quickly turn a beer far too sour so becareful ,refresh my memory is this a first or second pitching of the sour bugs? if its not the first I probably wouldnt worry about the pedio population too much it will grow alot later in the ferment

as far as adding malto, I would wait and see how things are after 6mos or so, if there isnt really any sourness at that point a half pound or so can really help things along