I'm sure it's been asked, but I can't seem to find the answer anywhere. First off, I'm making my first venture into sour beer making in just a couple weeks. I've already decided a few things... first, I am not going to pre-ferment, as I've tasted numerous 100% Roselare beers that were better than the pre-fermented versions. I'm also planning to simply pitch the Roselare smack pack without making a starter- hey, when the Wyeast dude says it's best, I believe him. My questions:
When using Roselare in something like an Oud Bruin or Flanders Red, is it best to leave the beer in contact with the yeast/bug cake for the duration of the ferment and aging, or should I rack to secondary at some point? I'm assuming the former. Also, I've read the first use of Roselare can take 12 months or so to develop a good sour character, but subsequent batches pitched on the cake tend to sour up within 1-3 months. Anyone willing to speak to this?