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Old 08-01-2010, 11:02 PM   #1
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Default Why to rack a red but not a lambic?

A couple times I've read that it is a good idea to rack a flanders red after primary fermentation (even if the 1º includes the bugs), but a lambic shouldn't be racked.

Anyone have a good idea of why that may be? Is there any harm to leaving a red on the 1º for the duration of the aging?


1º #1: RIS
1º #2: -
2º #1: Flanders Red (2009)
2º #2: Lambic (2009)
2º #3: Flanders Red (2010)
2º #4: Lambic (2010)
2º #5: Old Ale

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Old 08-02-2010, 12:02 AM   #2
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I usually leave my reds on the cake without any issues

leaving it on the cake will tend to make it a bit funkier as the brett can utilize the cake to feed itself, removing the cake will make the beer a bit "cleaner" and will promote more acidity rather than overall complexity

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