Originally Posted by bessieflames
Thanks fro the response. Another question has to do with the trub. Should I ferment with US-05 and then rack to secondary and add Roeselare so that it isn't sitting on the trub for a year? Will that affect the flavor? I am concerned about pitching Roeselare immediately and then if I rack to get it off the trub, I will be leaving behind the most flocculating bacteria and yeast that needs to do work for a year. Any ideas?
I would start it with roeselare from the start, wont usually get sour enough unless you do this, racking off the cake is fine there are millions of bacteria in suspension in the beer even when it looks clear
Racking will also help to reduce the funk of brett, oak chips arent really needed as reds arent really supposed to have an oaky flavor, the barrels are used for their beneficial aging properties (small amts 02, cellulose for brett, etc) not for their oak flavor (big reason why used barrels are what traditional producers age sours in )